Lamb On Rosemary Skewers With Tzatziki

  1. Combine the lemon juice, crushed garlic, oil and oregano with the lamb in a large bowl. Cover and refrigerate for 3 hours or overnight, stirring occasionally.
  2. For the tzatziki: combine the yoghurt, minced garlic, lemon juice, cucumber and mint in a small bowl; season to taste with salt and pepper. Serve the lamb skewers with the tzatziki.
  3. Remove the needles from the rosemary stems, leaving 1 1/2 inches of needles intact at one end. Thread the marinated lamb onto the rosemary stems and trim the stems evenly. Wrap the rosemary needles and stem ends in foil to prevent them burning. Sprinkle the lamb with salt and pepper and cook the skewers on a hot grill or oiled grill pan until browned on both sides and cooked as desired.

lemon juice, garlic, olive oil, fresh oregano, loin of lamb, plain yogurt, lemon juice, cucumber, mint leaves, long stems fresh rosemary, salt

Taken from recipes-plus.com/api/v2.0/recipes/21040 (may not work)

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