Ingredients

• 3 lbs. boneless leg of lamb, cut into 1 1/2" chunks
• 1/4 cup dry white wine
• 2 lg. garlic cloves
• 6 TBSP (or more) olive oil, divided
• 2 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh mint
• 4 anchovy fillets, finely chopped
• 5 to 6 ounces baby arugula
• lemon wedges

Preparation

Sprinkle lamb with salt and pepper put in a large zip-lock. Add wine, pressed garlic, 4 TBSP oil, all herbs and anchovies. Mush around to mix and coat well. Chill at least 2 hours or over night, mushing and turning occasionally.

Toss arugula with remaining oil in large platter; sprinkle with salt and pepper.

Put lamb on metal skewers and either grill or broil to desired doneness - about 10 minutes for med. rare. Serve on top of arugula with lemon slices.