Italian · Dinner
Grilled Lamb Skewers with Herbs
Cubed lamb leg marinated in olive oil, garlic, rosemary and lemon, threaded onto skewers and grilled over high heat until charred outside and pink at the centre. Served with a lemon wedge and a scatter of fresh parsley, this is a straightforward Italian grill dish built on herbs and direct char.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
468Calories
41.6gProtein
31.2gFat
3.1gCarbs
0.5gSugar
0.6gFiber
689mgSodium
142mgChol
10.9gSat Fat
540mgPotassium
45mgCalcium
3.4mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the lamb leg into 1.5-inch cubes, pat dry, then toss with olive oil, garlic, rosemary, lemon juice, salt and pepper.
2
Marinate
Cover and refrigerate 30 minutes until the lamb is evenly coated and flavours meld.
3
Grill
Thread lamb onto a metal skewer and cook over high heat 8 to 10 minutes, turning every 2 minutes, until charred and medium-rare.
4
Plate
Transfer to a plate, scatter with parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb leg
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 22 lemon wedge, for serving
- 2 tsp2 tsp fresh parsley, for serving
