It’s that time of the year when the rosemaryneeds a good trim, so I decided to make the most amazing lamb kebabs last night – an idea I got from Lynda Hallinan the editor of NZ Gardener. We also had lots of lovely oreganowhich I just love using in Greek food, so I made a lovely Greek salad and put plenty of oregano into the salad.
The kebabs are so simple to make:
- Cut long pieces of rosemary and run your hand along the sticks to remove all the leaves except the tips.
- Thread pieces of lamb onto the sticks.
- Using a mortar and pestle, crush up the leaves to bring out the flavour with a dash of olive oil, sea salt and clove of garlic.
- Brush the rosemary oil mix onto the kebabs and place on a rack. Grill on 200 degree celcius, turning the kebabs and brushing more of the oil mix on as required until the lamb is cooked.
- Serve with lemon wedges for squeezing over the lamb.
These could easily be done on the BBQ too. It was an absolutely delicious meal and so nice to be using freshly picked herbs from the garden!
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