Triple tested: Tender, juicy lamb – a tasty alternative to sausages or burgers and it’s surprisingly cheap too. Brought to you by Essentials magazine
Ingredients
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- 750g boneless lamb shoulder, cut in 4cm cubes
- 2 cloves garlic, crushed
- 1tbsp rosemary, leaves only, chopped
- 4tbsp olive oil
- Zest of 1 lemon
- for minty tzatziki
- 200g natural yogurt
- Cucumber, peeled, deseeded and grated
- Small handful mint, chopped
- 1⁄2tsp ground cumin
Method
Mix the lamb with the garlic, rosemary, oil and lemon zest and leave to marinate for 1 hr or overnight .
When ready to cook, season the meat with salt and freshly ground black pepper. Thread onto metal skewers and griddle on a hot BBQ for 5-6 mins (for medium rare), rotating occasionally until slightly charred on all sides. Cover
with foil and rest for 5 mins.For the tzatziki, combine all the ingredients, season to taste and serve with the hot lamb.
Top tip for making Rosemary and garlic lamb skewers
Leftover cooked lamb will keep for up to two days. Wrap well and leave in the fridge. Use to make a tomato-based curry.
