Lamb and Rosemary Kebabs
Preparation Time:15 minutes, plus 30 minutes marinating
Cooking Time: 6-10 minutes
Serves: 4
Ingredients:
- 500g (1lb) of lamb round steak
Marinade:
- ¼ cup of white wine
- 1 tablespoon of lemon juice
- 1 tablespoon of honey
- 1 tablespoon of olive oil
- 2 teaspoons of garlic, crushed
- 1 tablespoon of rosemary, chopped
- Rosemary sprigs
Steps:
- Dice lamb into 3cm (1in) cubes. Combine marinade ingredients. Marinate diced lamb for about 30 minutes, overnight if time allows. Remove lamb from marinade and reserve marinade for basting.
- Thread lamb onto oiled metal skewers or pre-soaked wooden/bamboo sticks, alternating with thick sprigs of rosemary.
- Cook on a hot BBQ plate (griddle) or grill until well seared (about 5-6 minutes), turning occasionally and basting with marinade.
- For rare lamb, remove immediately after searing. For medium or well done, move to cooler part of BBQ, reduce heat and continue cooking about 3-4 minutes for medium and 4-5 minutes for well done, turning occasionally.
- Test kebabs are cooked to your liking by squeezing with tongs, rathe than cutting them. Cover and rest about 1 minute before serving to retain juiciness.
Note: Other recommended cuts: Topside steak, fillet, eye of loin (backstrap)
Serving Suggestion:Salad and potatoes
Serve with: Merlot