A Greek classic. As a variation, the meat con be threaded on to rosemary twigs (remove most of the leaves) and cooked over a charcoal grill for about 15 minutes.
4 tbsps olive oil
juice of 1 large lemon
leaves from 1 sprig of fresh rosemary
1 garlic clove, peeled and crushed
2 lb (900 g) shoulder or leg of lamb, cut into 1 1/2 inch (3.5 cm) cubes
shredded lettuce, lemon wedges
1. Mix together the oil, lemon juice, rosemary and garlic in a shallow dish. Add the lamb and mix well. Cover the dish and leave to marinate for 3 hours at room temperature, stirring occasionally.
2. Thread the meat on to skewers and cook under a hot grill turning and basting frequently with the marinade. Cook for about 12 minutes, or until browned on the outside but pink and juicy inside.
3. Place on a bed of shredded lettuce with lemon wedges. Serve with Greek Salad.
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