- 8 long rosemary sticks or 12-16 shorter ones
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 garlic cloves, chopped
- extra-virgin olive oil
- 20 pancetta slices or streaky bacon rashers, halved
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 40 fresh sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 large leg of lamb (about 2¼kg/5lb), boned, trimmed of fat and cut into 3cm cubes
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
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.
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.
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.