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Grilled lamb skewers with rosemary sprigs

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Ingredients for 2 servings:

  • 3 lamb steak(s) from the rump
  • 1 tsp garlic, chopped
  • ½ tsp chili, chopped
  • 2 juniper berries, crushed
  • some thyme
  • 1 tbsp balsamic vinegar
  • Sea salt and pepper
  • 2 tbsp olive oil
  • 2 rosemary sprigs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the lamb steaks into approximately 2 x 2 cm pieces. Mix the garlic, chili, thyme, juniper berries, balsamic vinegar, salt, and pepper with the oil. Marinate the meat pieces in this mixture for at least 4 hours or overnight. Thread the lamb cubes onto the rosemary sprigs. If the sprigs are too soft, use a shish kebab skewer at the same time. Grill on the preheated grill for approximately 3-5 minutes on each side over direct heat. The lamb skewers are delicious with garlic bread and vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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