About this recipe:Lamb is marinated in a flavourful blend of olive oil, sherry vinegar, garlic and herbs, then threaded onto rosemary sprigs instead of the usual bamboo skewers. The salsa verde sounds posh, but couldn't be simpler to make. All in all an easy recipe that is full of flavour and sure to impress!
8 (15cm) rosemary sprigs
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
5 tablespoons extra virgin olive oil
4 tablespoons sherry vinegar
1 teaspoon sea salt
1 teaspoon ground white pepper
675g lamb tenderloin, cut into 5cm pieces
4 tablespoons fresh lemon juice
60ml extra virgin olive oil
5 tablespoons Greek yoghurt
1 crushed garlic clove
1/4 teaspoon sea salt
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon small capers
1 anchovy fillet
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Soak the rosemary sprigs in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yoghurt, garlic, salt, mint, oregano, parsley, capers and anchovy fillet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
Preheat an outdoor barbecue for medium heat.
Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.