2kg Neck End of Lamb

2tbsp Chopped Fresh Rosemary

2 Small Onions, finely chopped

6 Garlic Cloves, finely chopped

600ml Red Wine

Freshly squeezed juice of 2 Lemons

150ml Olive Oil

Sea Salt and Black Pepper

Caroline Cowan creates some Lamb Kebabs, perfect for a Barbecue

  1. Remove any large fat pieces from your lamb. Cut into 2.5cm cubes. Place the meat in a non-metallic dish and add all your ingredients.
  2. Toss well and leave to marinate for at least 2 hours, although it is a good idea to prepare your meat in advance and leave to marinate in the fridge overnight.
  3. Thread the lamb onto metal or wooden skewers (remembering to soak the wooden skewers for 1 hour beforehand). Prepare your barbecue or grill and allow to cook for 10 minutes, turning and basting from time to time.

  • words:

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...