ROSEMARY LAMB KEBAB
3 large rosemary sprigs, remove 3/4 leaves
500 g lamb rump, large diced
1 red onion, cut into wedges
1 tbsp olive oil
Pinch of salt
1 cup Greek yoghurt
1 tbsp preserved lemon, chopped
1 clove garlic, finely diced
Pinch of chilli flakes
1 tsp ground coriander
Juice 1 lemon
10 mint leaves, roughly chopped
1/4 cup fresh coriander, roughly chopped
- Thread lamb and onion alternately onto rosemary sprigs. Drizzle with oil, season with salt and place into a pan that is on high, cook for 4 minutes each side.
- Meanwhile to a bowl add yoghurt, preserved lemon, garlic, chilli, ground coriander, salt, lemon juice and stir. Add mint and fresh coriander. Stir to combine.
- To serve spoon dressing onto a serving platter top with lamb skewers.