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

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.