Lamb Kebabs

Lamb partners well with rosemary and the marinade ensures the meat does not dry out.

 

Ingredients

Serves 4

 

  • 500g (1 lb 2 oz) leg of lamb, cubed
  • 2 small lemons

Marinade:

 

  • 2 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • Juice of a small lemon
  • 2-3 sprigs of rosemary, chopped
  • Salt and black pepper

 

Method

 

Place the cubes of lamb into a glass basin and cut the lemons, down from top to bottom, into sixths. Add the lemon wedges to the lamb. Place the marinade ingredients into a jar, put on the lid and shake well then pour over the lamb and lemons. Leave to marinate for 2-4 hours.

 

Thread the lamb and lemon wedges onto skewers and place onto the grill rack in the large AGA roasting tin.

 

2, 3 and 4 oven AGA: Slide the roasting tin onto the top set of runners in the roasting oven and grill for 8-10 minutes, then turn the skewers over and grill the other side, about another 5 minutes or until cooked to your liking.

 

Serve hot with bread and salad.

Conventional cooking: Cook under the grill or on the barbecue.
 

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