Lamb skewers on the grill

Lamb skewers on the grill

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 8

A wonderful lamb dish that is delicious served with thick pieces of sourdough bread

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
470
protein
49g
carbs
1g
fat
30g
saturates
12g
fibre
0g
sugar
0g
salt
1.87g

Ingredients

  • 8 long rosemary sticks or 12-16 shorter ones
  • 3 garlic cloves, chopped
  • extra-virgin olive oil
  • 20 pancetta slices or streaky bacon rashers, halved
  • 40 fresh sage leaves
  • 1 large leg of lamb (about 2¼kg/5lb), boned, trimmed of fat and cut into 3cm cubes

To serve

  • thick slices of bread
  • 1 garlic clove, peeled
  • lemon wedges

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Method

  1. Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
  2. Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
  3. Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.

Recipe from Good Food magazine, May 2004

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Comments

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vsimpson's picture
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this recipe was lovely, would definitely be on list to do again

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