Rosemary Skewers with Lamb



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


  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.



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


Ingredients for Rosemary Skewers with Lamb

Lemons (each)

$1.19 ea

Lemons (min 1kg net)

$1.70 ea