Lamb and Rosemary Kebabs 

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Tender lamb kebabs with rosemary and honey.

Suggestions:

Serve with salad and potatoes.

Ingredients:

500 g diced lean lamb (lamb round steak, topside steak, fillet, eye of loin)

24 sprigs of rosemary, approximately

1/4 cup white wine

1 Tbsp lemon juice

1 Tbsp honey

1 Tbsp olive oil

2 tsp crushed garlic

1 Tbsp chopped rosemary

Directions:

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

Thread lamb onto oiled metal skewers or pre-soaked wooden ones, alternating with thick sprigs of rosemary. Reserve marinade as baste.

Cook on a hot bbq plate or char grill until well sealed (about 5-6 minutes), turning occasionally and basting with marinade.

For rare, remove immediately after sealing. For medium or well done, move to cooler part of bbq or reduce heat to medium/low and continue cooking about 3-4 minutes for medium, 4-5 minutes for well done, turning occasionally.

Test kebabs are cooked to your liking by squeezing with tongs rather than cutting them. Cover and rest about 1 minute before serving to retain juiciness.

Variations:

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Meat and Livestock Corporation

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