BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad

Courtesy of Maggie Beer, this simple but delicious recipe is the perfect way to say goodbye to summer meals.

INGREDIENTS

Lamb Skewers

  1. 400g lamb

  2. 4 tbsp Extra Virgin Olive Oil

  3. 1 tbsp oregano chopped

  4. 2 tbsp Verjuice

  5. to season salt and pepper

Grilled Zucchini

  1. 200g zucchini

  2. 1 tsp lemon zest

  3. 2 tbsp Extra Virgin Olive Oil

  4. 1 tbsp Verjuice

  5. to season salt and pepper

  6. to garnish mint leaves

METHOD

Lamb

  1. Cube lamb and toss the meat in two tablespoons of Extra Virgin Olive Oil and oregano, season with salt & pepper.

  2. Preheat barbecue to high.

  3. Thread lamb onto rosemary skewers.

  4. Turn down barbecue to medium and grill four minutes on one side and three minutes on the other.

  5. Put in a dish and drizzle with two tablespoons of Extra Virgin Olive Oil and the Verjuice and leave to rest for ten minutes.

Salad

  1. Thinly slice zucchini and toss in one tablespoon of Extra Virgin Olive Oil.

  2. Grill on barbecue for one minute on each side. Remove from heat and add Verjuice and lemon zest.

  3. Drizzle with a dash of Extra Virgin olive oil to serve with mint leaves.


You can find the recipe and more from Maggie Beer here!

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