Lamb skewers with artichokes

Lamb skewers with artichokes
Serves: 6-8
  • 1kg boneless lamb, cut into 1-inch chunks
  • 4 cloves garlic, finely chopped
  • 1 bunch fresh mint, coarsely chopped
  • 1 bunch fresh parsley, coarsely chopped
  • ½ cup extra virgin olive oil
  • sea salt + freshly ground black pepper
  • zest and juice of 1 lemon
  • 2 lemons, thinly sliced
  • 2 baby artichokes, cut into quarters
  1. Combine the lamb, chopped garlic, mint, parsley, olive oil, pepper, and lemon zest in a shallow bowl. Mix and leave to marinate for up to 8 hours in the fridge.
  2. Soak bamboo skewers in water for at least 30 mins. Alternate pieces of lamb, sliced lemon and artichoke onto each skewer and lightly season with salt.
  3. Grill under a medium-high heat until lamb is medium rare - about 4 mins each side. Juice the lemon you used for the zest and drizzle over each skewer. Serve immediately.


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