Lamb skewers on the grill
Lamb skewers on the grill might be just the main course you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 8 and costs $3.94 per serving. One portion of this dish contains roughly 44g of protein, 44g of fat, and a total of 588 calories. A mixture of bacon rashers, olive oil, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 40 minutes. A few people made this recipe, and 18 would say it hit the spot. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Shrimp Scampi Skewers + Weber Grill GIVEAWAY, Fell In Love With a Grill: Jerk Pork and Pineapple Skewers, and Gather Round the Grill: Chinese Five Spice Chicken and Veggie Skewers.
Servings: 8
Ingredients:
20 pancetta slices or streaky bacon rashers, halved
40 fresh sage leaves
1 garlic clove, peeled
3 garlic cloves, chopped
1 large leg of lamb (about 2¼kg 5lb), boned, trimmed of fat and cut into 3cm cubes
lemon wedges
extra-virgin olive oil
8 long rosemary sticks or 12-16 shorter ones
Equipment:
mortar and pestle
skewers
grill
Cooking instruction summary:
Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Step by step:
1. Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage.
2. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Nutrition Information:
