Rosemary Skewered Mediterranean Lamb
Serves
4
– 6Preparation
20 minutes
plus overnight marinatingCooking
10
minutesIngredients
5 cloves 5 garlic, crushed
¾ cup ¾ extra virgin olive oil
Juice and grated zest of 2 lemons
4 sprigs 4 rosemary, leaves chopped
1 kg 1 boneless lamb shoulder, cut into 2-3cm pieces
Salt and pepper, to season
Long rosemary branches, leaves removed (for skewers)
Coriander leaves, to garnish
Grilled pita bread and couscous salad, to serve (see couscous recipe here)
- Garlic Yoghurt
¾ cup ¾ natural thickened yoghurt
1 clove 1 garlic, crushed
2 Tbsp 2 lemon juice
Method
- Mix garlic, oil, lemon juice and zest, and chopped rosemary in a large bowl.
- Add lamb, toss to coat, and leave to marinate for at least 1 hour or preferably overnight.
- To make garlic yoghurt, combine yoghurt, garlic and lemon juice in a bowl and season with salt. Set aside in the fridge.
- Thread three to four pieces of lamb onto each rosemary branch.
- Preheat the barbecue grill to medium heat.
- Grill lamb skewers for 3 minutes, then turn and cook for a further 4 minutes or until lamb is just cooked through. For medium-rare, this will take approximately 8 minutes as it will continue to cook once you remove it from the barbecue.
- Serve lamb skewers garnished with coriander, and with garlic yoghurt, toasted pita bread and couscous salad on the side.
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