
Ingredients
- 8 fresh rosemary stalks 25cm long
- 4 medium lamb chops or steak
- 4 cloves garlic crushed
- 3 tablespoons fresh lemon juice and zest
Method
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Remove the bottom two-thirds of rosemary leaves from each stalk and cut a sharp point into the end.
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Cut the lamb into chunks, then in a large bowl, combine lamb, garlic, lemon juice and zest with 2 tbsp. chopped rosemary leaves.
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Marinate the lamb in this mixture for at least 2 hours.
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Thread onto rosemary skewers (add whatever vegetables you like).
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Grill over a medium high heat for 8 to 10 minutes turning occasionally until cooked to desired tenderness.
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Recipe Notes: These skewers are incredibly versatile, as you can see from the photo, we added rolled zucchini slices, kalamata olives and cherry tomatoes.