Prep Time - 15 Min | Cook Time - 10 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 10 Min | Cook Time - 10 Min
Lamb
1.3kg lamb shoulder, cut into 3cm cubes
½ bunch rosemary, tied
Sea salt and cracked pepper
20 bamboo skewers, soaked
80ml olive oil
Serving Suggestions
Panzanella salad
Aioli
Lemon halves
Thread 5-6 pieces of lamb onto each skewer.
Heat a barbeque or char-grill pan over high heat. Brush the lamb skewers with rosemary brush, season and grill lamb in batches, turning occasionally, until slightly charred and cooked through (8-10 minutes).
Serve with panzanella salad, aioli and lemon halves.
