Lamb & Rosemary Skewers




  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 (alternatively use regular skewers if your sprigs aren't long enough).
  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,Β Glebe Point Diner.

Ingredients for Lamb & Rosemary Skewers

Fresh Herbs Rosemary Punnet

$3.99 ea

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea

Lemon Premium Each

$1.05 ea

Maldon Sea Salt Flakes 240g

$7.99 ea

Legacy Rosemary $50 Flower

$50.00 ea

Butcher Lamb Cutlets 350-450g

$20.25 ea