Though traditionally prepared with pork I love the sweet aroma from the marinated lamb, especially through the summer months when lamb is so tender.
Note the lamb can be seared in a hot griddle pan or under a hot grill as well as on the BBQ.
Method
Method for the skewers:
To marinade the skewers, mix the lemon juice, oregano, olive
oil and sea salt together, then add few sprigs rosemary.
Pour over the lamb and marinade, cover and leave for a couple
of hours turning once after 1 hour.
Method to cook:
Set up a BBQ for direct grilling over high heat.
Char the skewers on all sides. This will take approximately 5
minutes for beautiful pink lamb finished with a squeeze of fresh
lemon and a few flakes of sea salt.
Serve the skewers with a Greek style feta cheese, tomato and
olive salad, warm pitta breads.