Rosemary Skewers with Lamb

 

Ingredients:

  • 4 large rosemary sprigs
  • 250g lamb back strap, cubed
  • Extra virgin olive oil
  • Lemon cheek
  • Salt and pepper

Method:

  1. Slide off all the leaves from the lower stem of the rosemary sprig, keeping the leaves on the tip. Retain removed leaves.
  2. Cut the bottom of the sprig to create a sharp point so you can easily slide lamb cubes onto skewer.
  3. Thread meat onto rosemary stems.
  4. Chop removed leaves and roll skewers in chopped rosemary. Season with salt and pepper.
  5. .BBQ or grill skewers. Serve with lemon.

Enjoy

 

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

 

Ingredients for Rosemary Skewers with Lamb

Lemons (each)

Product of Australia

$1.19 ea
$6.99

Lemons Imperfect Pick Value Range (min 500g)

Product of Australia

$1.70 ea
$3.99