These lamb kebabs with lemon and rosemary can be served rice, preferably brown basmati, swapping white for brown in the recipe below, and some tzatziki.
- 1½ lb (700 g) lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
- 8 chestnut mushrooms
- 8 cherry tomatoes
- salt and freshly milled black pepper
- 4 tablespoons fresh lemon juice
- finely grated zest 1 lemon
- 1 heaped tablespoon bruised and finely chopped rosemary
- 1 large yellow pepper
- 1/2 medium red onion
- 4 bay leaves, halved
- 1 fat clove garlic, crushed
- 8 tablespoons olive oil
- 1 small lemon, cut into wedges
- Using a sharp knife, take the meat from the bone – which is very easy – and cut it into bite-sized pieces.
- Then halve and de-seed the pepper, cut each half into 4, and then halve these again so that you finish up with 16 pieces. Now place everything except the tomatoes into a shallow container or bowl, toss the meat and vegetables well in the marinade, then leave for 24-48 hours, turning everything a couple of times during that period. When you’re ready to cook the kebabs, either light up your barbecue or preheat your grill; either way you’re going to need a good 20 minutes’ pre-heating time (and remember to soak the skewers at the same time).
- Now assemble the kebabs by sliding a mushroom on to a skewer, followed by a tomato and half a bay leaf, then alternately some meat, pepper and onion, finishing off with another half bay leaf, then a tomato and mushroom.
- Make sure you pack them all together as tightly as possible, then grill the kebabs about 4 inches (10 cm) from the source of the heat for about 20 minutes, turning them over and basting them with the marinade juices from time to time.