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Ingredients

• Lamb kebabs:
• 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
• Salsa Verde:
• 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

Description

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

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