Lamb kebabs with rosemary, lemon & garlic
Makes 4 kebabs400g (13oz) lamb shoulder or leg steaks or neck fillet, cut about 2.5cm (1in) thick
4 woody stems of rosemary, about 15cm (6in) long
4 tablespoons olive oil
finely grated zest of ½ lemon
2 garlic cloves, finely chopped
sea salt flakes and freshly ground black pepper
Cut the lamb into chunks about 2.5–3.5cm (1–1½in) wide. The shape will depend on your particular cut of lamb; what’s most important is that they are roughly the same size and cook at the same rate.
Tenderize the meat by stabbing it lots of times with a small sharp knife (a butcher uses a special tenderizing mallet to do this).
Run two fingers down each rosemary stem to strip off the needles, but leaving a bushy flourish on top. Roughly chop some of the needles to give about 1½ tablespoons.
Put the chopped rosemary into a non-metallic bowl or dish, add the olive oil, lemon zest and garlic, season well and mix together. Add the meat and toss to coat. Cover and place in the fridge to marinate for up to 24 hours, turning occasionally.
Heat a barbecue until the coals are glowing hot. Alternatively, preheat a grill to its highest setting. Cook the kebabs for about 8–10 minutes on each side, until browned outside and done to your liking in the middle.
Serve with salads or as part of a barbecue.
