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Serves: 8 – 10Prep Time: 15 minutes + (Marinating time)Cooking Time: 15 – 20 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 Chills, seeds removed and finely chopped.
- 1 Packet Wooden Skewers (more intense flavour use the Rosemary stems are skewers).
Method
- Cut lamb into 1cm x 5cm pieces and place 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).
- After marinading soak the skewer in water for 10 minutes.
- Push 2 – 4 pieces of lamb onto each skewer and set aside, repeat until all lamb has gone.
- 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.
- Turn skewers every 1 – 1½ minutes until all four sides have been cooked, remove from heat and allow to rest for a few minutes.
- Serve on its own or with tzatziki and enjoy.