Remove the bottom two-thirds of rosemary leaves from each stalk and cut a sharp point into the end.

Cut the lamb into chunks, then in a large bowl, combine lamb, garlic, lemon juice and zest with 2 tbsp. chopped rosemary leaves.

Marinate the lamb in this mixture for at least 2 hours.

Thread onto rosemary skewers (add whatever vegetables you like).

Grill over a medium high heat for 8 to 10 minutes turning occasionally until cooked to desired tenderness.

Recipe Notes: These skewers are incredibly versatile, as you can see from the photo, we added rolled zucchini slices, kalamata olives and cherry tomatoes.