Back to Lamb Recipes or Next Recipe

Lamb and Rosemary Kebabs

500g diced lean lamb
24 sprigs of rosemary (approx)
1/4 cup white wine
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons crushed garlic
1 tablespoon chopped rosemary extra

Dice lamb into 3cm cubes. Combine marinade ingredients. Marinate diced lamb for about 30 minutes, or overnight if possible.

Thread lamb onto skewers alternating with thick sprigs of rosemary. If using wooden skewers soak in water before to prevent burning.
Reserve marinate as baste.

Cook to taste and rest for about 1 minute after to retain juices.
Serve with roast baby egg plant, zucchini, spanish onion and mushrooms on a bed of baby spinach and mixed salad leaves, and fresh mint. Use a light lemon, garlic and oil dressing.