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Rosemary Lamb Skewers
Minced lamb gets a savory upgrade with fresh rosemary and chopped anchovies in these quick grilled skewers. The anchovies melt into the meat as it cooks, adding a deep, salty richness that pairs perfectly with the bright tomato and olive salad served alongside. These sausage-shaped patties are ideal for a fast weeknight dinner or a casual weekend barbecue. Serve them straight off the grill for a satisfying meal with bold Mediterranean flavors.
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
- 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.
- 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.
- 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.