BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
INGREDIENTS
Lamb Skewers
- 400g Lamb
- 1 tbspn Oregano
- to season salt and pepper
Grilled Zucchini
- 200g Zucchini
- 1 tspn lemon zest
- to season salt and pepper
- to garnish mint leaves
## lamb
Cube lamb and toss meat in two tablespoons of Extra Virgin Olive Oil and oregano, season with salt & pepper.
Preheat barbecue to high.
Thread lamb onto rosemary skewers.
Turn down barbecue to medium and grill four minutes on one side and three minutes on the other.
Put in a dish and drizzle with two table spoons of Extra Virgin Olive Oil and the Verjuice and leave to rest for ten minutes.
## Salad
Thinly slice zucchini and toss in one tablespoon of Extra Virgin Olive Oil.
Grill on barbecue for one minute on each side. Remove from heat and add Verjuice and lemon zest.
Drizzle with a dash of Extra Virgin olive Oil to serve with mint leaves.
## To SERVE
Serve with dipping bowls of chutney, dukkah, or tangy barbeque sauce.