A delicious way to prepare lamb for the grill.
½ cup olive oil
2 cloves garlic, finely chopped
3 Tbsp fresh rosemary. finely chopped
2 tsp honey
1 lemon (zest)
½ tsp turmeric
1 tbsp chopped anchovy
½ tsp milled pepper
2 lamb rumps, sliced thinly across the grain
2 courgettes sliced lengthways, (use a mandolin) into ribbons and sprinkled with 1 tsp salt
Salt to season
Mix sliced lamb with the marinade and cover and place in fridge overnight.
Salt courgettes at least 30 mins before making the kebabs, the salting makes the courgettes more pliable ribbons to place on skewer.
Make the skewers with pieces of lamb and ribbons of courgettes.
Heat BBQ get it really hot – cook 3 mins each side and season with a little salt and fresh lemon.