Rosemary Lamb Skewers

Ingredients

• 500g boneless leg of lamb, minced
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon chopped rosemary
• 6 anchovies in oil, drained and chopped
• olive oil, for brushing
• salt and black pepper
• 6 ripe tomatoes, cut into wedges
• 1 red onion, sliced
• 125g pitted black olives
• salt and black pepper
• 3 tablespoons extra virgin olive oil

Instructions

1. 1Mix the minced lamb, chopped onion, crushed garlic, rosemary, anchovies, salt, and black pepper in a large bowl using your hands. Portion the mixture into twelve equal pieces and form them into small sausage shapes. Place the patties in the refrigerator to chill for 30 minutes.
2. 2Carefully thread the chilled lamb patties onto metal skewers and brush them lightly with olive oil. Cook them on a hot grill for three to four minutes per side until they are completely cooked through.
3. 3Prepare the salad by tossing the tomato wedges, sliced red onion, and black olives in a serving bowl. Season the vegetables with salt and black pepper, then drizzle with the extra virgin olive oil. Serve the hot lamb skewers immediately alongside the fresh tomato salad.

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