Lamb shoulder holds up well on a hot grill and marinating overnight helps tenderise the meat. You could also use leg of lamb. If you have rosemary in your garden, break off branches as these make excellent skewers.
MAKES 6
- 680g lamb shoulder
- 1 lemon
- 6 fresh bay leaves
FOR THE MINT AND LEMON THYME RUB
- Half preserved lemon, finely chopped
- 1 tbsp dried mint
- 2 tbsp fresh lemon thyme leaves
- 60ml extra virgin olive oil
- Freshly squeezed juice and grated zest of 1 lemon
- Sea salt and coarsely ground black pepper
YOU WILL NEED
- 6 x 30-cm wooden skewers, soaked in cold water before use, or rosemary branches
- To make the rub put all the ingredients in a bowl and mix together. Season to taste with salt and pepper.
- Rinse the lamb under cold running water and pat dry with a paper towel. Cut the lamb into 3cm cubes and put in a mixing bowl. Sprinkle the rub over the lamb and toss to coat evenly. Season with black pepper. (The salt from the preserved lemon should be enough to season.) Cover and refrigerate for 8–24 hours.
- Slice the lemon in half, then cut each half into half moons. Remove the lamb from the fridge and, while still cold, thread onto the prepared skewers or rosemary branches, along with the bay leaves and lemon slices. Cover the skewers and allow to come to room temperature.
- On a medium–high griddle pan, grill or barbecue, cook the lamb skewers for 5 mins, then reduce the heat to medium and turn them over. Cook for a further 6–8 mins, turning frequently to make sure all the sides are brown and crispy.
Recipe by Valerie Aikman-Smith from The Mediterranean Table published by Ryland Peters & Small