Product(s):
NZ Premium Grass-Fed Boneless Lamb Leg Roast
NZ Premium Grass-Fed Lamb Shoulder, Roast Tied Boneless
UK Premium Back Bacon | Buy 9 Get 1 Free
UK Premium Streaky Bacon | Buy 9 Get 1 Free
Preparation time: 15 mins Cooking time: 20 mins Serving: 8
Ingredients:
- 2¼kg/5lb lamb meat, trimmed of fat and cut into 3cm cubes
- 8 long rosemary sticks or 12-16 shorter ones
- 3 garlic cloves, chopped
- Extra-virgin olive oil
- 20 pancetta
- Slices bacon, halved
- 40 fresh sage leaves
- To serve - thick slices of bread, 1 garlic clove, peeled, lemon wedges
Instructions:
-
Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
- Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
- Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.