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Lamb and rosemary skewers
Lamb and rosemary skewers
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Prep Time:
410 minutes
Cook Time:
10 minutes
Total Time:
420 minutes
Ingredients:
  • 500g lamb loin, cut across the grain into 5mm-thick strips
  • 56.88 gm extra virgin olive oil
  • 4 garlic cloves, crushed
  • 2 long strips lemon rind
  • 40.00 ml rosemary leaves, finely chopped
  • Lemon wedges, to serve
Instructions:
  • In a shallow glass or ceramic dish, combine lamb, oil, garlic, lemon rind, and rosemary. Make sure the lamb is well coated. Cover and refrigerate for at least 4 to 5 hours, or overnight for best results.
  • Submerge skewers in water and let sit for 30 minutes.
  • Skewer 2 to 3 strips of lamb on each stick. Heat up a barbecue, chargrill, or grill to medium-high. Grill skewers, brushing with marinade, for 1 to 2 minutes per side until they are perfectly cooked.
  • Option 1: Enjoy promptly with lemon wedges, or let it cool. Option 2: Serve right away with lemon wedges, or allow it to cool down.

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