Lamb Rosemary Skewers

These are simple and delicious ways of serving BBQ lamb. Make it a special dish by making your own rosemary skewers. Take long stems of rosemary about 15cm long and strip almost all the leaves except a tuft at the end. Take a sharp knife and whittle away the thick end to form a point to form a skewer that will also impart flavour into the lamb.

Serves 4

• 500g lamb back strap or fillet, cut into 2.5cm cubes

• 1 garlic clove, finely chopped

• 2 tbsp extra virgin olive oil

• 1 tbsp finely chopped rosemary leaves

• 1 tsp finely chopped lemon rind

• 4 rosemary skewers or bamboo skewers

• Salt and pepper

• Juice half lemon

Marinate the lamb in a bowl with the garlic, olive oil, rosemary leaves and lemon rind, covered, for 12 hours in the fridge.

Soak the skewers for 30 minutes to prevent burning. (If using fresh rosemary, this is unnecessary).

Preheat the BBQ grill to medium. Thread the lamb evenly onto the four skewers.

Season the lamb with salt and pepper. Grill, turning every few minutes, for 6 to 8 minutes or until browned. Set aside on a warm plate, cover, and allow to rest for 5 minutes. Dress with lemon juice. Serve with a fresh green salad.

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Lamb Back Strap

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Lamb Rosemary Skewers

Servings: 4

Author: Richard Cornish

These are simple and delicious ways of serving BBQ lamb. Make it a special dish by making your own rosemary skewers. Take long stems of rosemary about 15cm long and strip almost all the leaves except a tuft at the end. Take a sharp knife and whittle away the thick end to form a point to form a skewer that will also impart flavour into the lamb.

Ingredients

• 500g lamb back strap or fillet, cut into 2.5cm cubes
• 1 garlic clove, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp finely chopped rosemary leaves
• 1 tsp finely chopped lemon rind
• 4 rosemary skewers or bamboo skewers
• Salt and pepper
• Juice half lemon

Method

1. Marinate the lamb in a bowl with the garlic, olive oil, rosemary leaves and lemon rind, covered, for 12 hours in the fridge.
2. Soak the skewers for 30 minutes to prevent burning. (If using fresh rosemary, this is unnecessary).
3. Preheat the BBQ grill to medium. Thread the lamb evenly onto the four skewers.
4. Season the lamb with salt and pepper. Grill, turning every few minutes, for 6 to 8 minutes or until browned. Set aside on a warm plate, cover, and allow to rest for 5 minutes. Dress with lemon juice. Serve with a fresh green salad.

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Lamb Back Strap