Rosemary Lamb Skewers

1. 1

   Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.

2. 2

   Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.

3. 3

   Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.

4. 4

   They will cook very quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.