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Categories:Viewed: 62 - Published at: 2 years ago
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
Method
- 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.
- 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.
- Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
- They will cook very quickly.
