Lamb Kebabs with Lemon and Rosemary
Description
Great on the bbq or on the grill
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Makes
4
- 1 1/2lb tenderlean lamb, fillet end of leg
- 1 large yellow pepper
- 1 medium red onion
- 4 bay leaves, halved
- 1 heaped tbsp bruised and finely chopped rosemary
- 1 fat clove garlic
- 8 tbsp oil
- 4 tbsp fresh lemon juice
- finely greated zest of a lemon
- 8 chestnut mushrooms
- 8 cherry toms
- s&p
- You will also need 4 wooden skewers, pre-soaked in water for 20 mins
Method/steps
- Take the meat from the bone and cut it into bite sized pieces
- Halve and de-seed the pepper, cut each half into 4 then halve again so you end up with 16 pieces
- Chop the onion into 8ths approx
- Place everything except the tomatoes into a shallow container and toss the meat into the marinade of oil, rosemary, lemon rind and lemon juice
- Leave to marinade for 24-48hrs, turning everything a couple of times during that period
- Assemble the kebabs, alternating the ingredients, packing the ingredients together tightly
- Grill or BBQ for about 20 mins, basting them with the marinade juices
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