Prep: 15 m
Cook: 15 m
- 1.2 kg boneless leg lamb
- 1 tsp cooking salt
- 1/2 tsp black pepper
- 1 Tbsp extra virgin olive oil
- skewers
- 5 garlic cloves
- 5 Tbsp lemon juice (1-2 lemons)
- 2 tsp lemon zest
- 2 tsp dried oregano or italian spice
- 3 bay leaves (opt)
- 1/3 cup white wine vinegar (or other weak flavoured vinegar)
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- Trim any excess fat
- Chunky cubes
- Marinate 12 - 24 hrs
- Cook medium for 3 mins each side for 4 sides (if on skewers) till blushing pink inside
- Serve on wraps or with a salad
Alternate cuts of lamb:
- lamb backstrap - bleh
- lamb chops - ok
- lamb cutlets - to thin
Not suitable – Slow cooking cuts like lamb shoulder and shanks aren’t suitable because they will be tough when cooked in this manner.