1. Cut the lamb roast into approximately 1 ½“ cube chunks.
2. Cut peppers, tomatoes and onions (use a toothpick to hold onion sections together) into bite-size chunks.
3. In a small bowl combine the wine, olive oil, lemon juice, rosemary, thyme, oregano, garlic powder and salt and pepper, and mix thoroughly. (Alter amounts of any of these for