BBQ Lamb on rosemary Skewers

INGREDIENTS

2 lamb backstraps
5 sprigs of rosemary
1 clove garlic
1 lemon
Olive oil
Tasman Sea Salt Natural Flakes

METHOD

Cut the lamb backstraps into chunks

Finely chop the garlic and the leaves of one of the sprigs of rosemary and mix with olive oil, lemon juice and some Tasman Sea Salt Natural Flakes. Pour over the lamb chunks and let the flavours infuse for a few moments.

To form the kebabs, skewer holes in the chunks of lamb with a metal skewer then push through a rosemary sprig. Skewer three or four chunks of lamb onto each rosemary sprig.

Fire up the BBQ or grill and grill on each side for a couple of minutes. Squeeze over some more lemon juice and a sprinkle of sea salt flakes and serve with flatbreads, garlic yogurt and a simple Greek salad.