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Rosemary lamb skewers
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Prep Time:
45 minutes
45 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
55 minutes
55 minutes
Ingredients:
- 155.10 gm light sour cream
- 42.00 gm lemon juice
- 40.00 ml capers, drained, chopped
- 1 garlic clove, crushed
- 600g lamb backstrap, cubed
- 400g capsicum
- 40.00 ml chopped fresh rosemary
- 80g baby rocket
Instructions:
- Mix together the sour cream, lemon juice, capers, and garlic in a bowl, then allow the flavors to meld together.
- Skewer lamb and capsicum, then generously coat with oil and sprinkle aromatic rosemary on top.
- Heat up your barbecue plate or chargrill over medium heat. Grill the skewers, turning occasionally, for 6 to 8 minutes until they are nicely browned and cooked to your preference. Transfer them to a plate and let them rest covered for 5 minutes before serving.
- Top with a vibrant rocket and tangy sour cream blend.
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