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Grilled Rosemary Lamb Skewers
Chopped anchovies are the secret ingredient here, melting right into the minced lamb as it grills to create an incredibly savory, umami-rich bite. You'll mix them with fresh rosemary and garlic, shape the meat into quick patties, and thread them onto skewers for a fast turn on the grill. While the lamb sizzles, you can toss together the bright tomato and black olive salad. It's a simple, Mediterranean-inspired meal that feels special but doesn't require hours in the kitchen.
Equipment
- Grill
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. Don't overmix, or the meat will become tough.
- 2Portion the mixture into 12 equal pieces and form them into small sausage shapes. Place the patties in the refrigerator to chill for 30 minutes. Chilling helps the meat hold its shape on the hot grill.
- 3Carefully thread the chilled lamb patties onto metal skewers and brush them lightly with olive oil. Cook on a hot grill for 3 to 4 minutes per side until completely cooked through.
- 4While the lamb cooks, toss the tomato wedges, sliced red onion, and black olives in a serving bowl. Season with salt and black pepper, then drizzle with the extra virgin olive oil. Serve the hot skewers alongside the fresh salad.
Notes
- Serving swap: Stuff the cooked lamb into warm pita bread with shredded lettuce and a quick sauce of plain yogurt, tahini, and lemon juice.
- Make ahead: You can mix and shape the lamb patties up to a day in advance. Keep them tightly covered in the refrigerator until you're ready to grill.
- Equipment: If using wooden skewers instead of metal, soak them in water for at least 30 minutes before grilling so they don't burn.