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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A really nice way to serve lamb at your next barbeque. Ingredients:
500 g lamb fillets |
8 -10 sprigs fresh rosemary |
2 garlic cloves (crushed) |
1/2 teaspoon cumin |
1/2 cup olive oil |
2 teaspoons balsamic vinegar |
1 dash tabasco sauce |
Directions:
1. Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
2. Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
3. Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
4. They will cook very quickly.
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