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Serves: 4 – 5Prep Time: 15 minutes + (Marinating time)Cooking Time: 10 – 15 minutes
Ingredients
-
500g lamb loin.
-
10 – 12 Sprigs Rosemary.
- 3 – 4 Gloves Garlic, peeled and minced (or finely chopped).
- 1 Lemon Grass, washed and finely sliced diagonally.
- ½ cup Olive Oil.
- 2 Tablespoons Mint Leaves, washed and finely chopped.
Method
- Cut lamb into .5cm x 3cm strips and put into a container with a lid.
- Grab the rosemary and removed it from the stem by holding the tip of the rosemary sprig and slide your fingers down the stem, then roughly chop.
- Add all ingredient to the container with the lamb, put the lid on and give it a good shake.
- Put container in the fridge to marinade overnight (or a minimum of 1 hour).
- Heat BBQ or Pan on high for 5 minutes or until it begins to smoke, then place lamb on and reduce temperature to medium – high, mixing occasionally to prevent sticking.
- Serve with shredded lettuce, cheese, tomato & red onion in pitta bread topped with tzatziki and enjoy.