Lamb and Rosemary Skewers

Lamb and Rosemary Skewers

Serving size 4 

800g lamb loin of fillet cut into 12 strips
12 rosemary sprigs to use as skewers[10 cm each]
olive oil
salt and pepper
2 cloves chopped garlic
1/2 cup Simply Stirred Caramelised Onion 

Cooking Directions
Remove 3/4 of the rosemary from stem leaving ends intact. (Do this by pinching your thumb and index fingers together ¼ of the way from the top of the stalk and running your finger down the stalk - leaves will fall away easily.
Soak rosemary skewers in water 2 hours.
Heat BBQ or grill plate.
Thread lamb onto skewers and baste with olive oil. Season with salt ,pepper and garlic.
BBQ skewers for approx 8 mins. Meanwhile, warm Simply Stirred Caramelised Onion either in microwave or in a small saucepan.
Place 3 skewers onto each plate and place a generous dollop of Caramelised Onion on each plate.

Product used
Read about or buy the product for this recipe: Simply Stirred Caramelised Onion 

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