Name: Lamb skewers on the grill
Total time: 40 min
Yield: 8
Cuisine: British
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 2.25kg/5lb), boned, trimmed of fat and cut into 3cm cubes; thick slices of bread; 1 garlic clove peeled; lemon wedges

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Lamb skewers on the grill

Lamb skewers on the grill

Good Food team

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Serves 8

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4 out of 5.1 ratingRate

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

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Roast tomatoes with asparagus & black olives

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Ingredients

Nutrition

Units:

MetricUS

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 2.25kg/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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Nutrition: per serving

kcal470
fat30g
saturates12g
carbs1g
sugars0g
fibre0g
protein49g
salt1.87g

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.1 rating

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