Ingredients:
1 kg lamb (Shoulder, roast, shank, etc.), cubed
Lamb Marinade:
1/4 cup of fresh rosemary, minced
1 clove garlic, minced fine
1 Tbsp Dijon Mustard
1 Tbsp red wine vinegar
3 Tbsp Extra Virgin Olive Oil
salt & fresh cracked pepper to taste
1 Tbsp fresh thyme, minced
1 tbsp fresh oregano, minced
Note: If you have to use dry herbs, crush them into a powder in a mortar and pestle and use less. How much less? That depends on the freshness of your dried herbs.
Method:
1. Combine all, except lamb, in a small bowl. Stir to combine.
2. In a plastic bag or any deep sided dish, add lamb and pour marinade over. Marinate for at least 2hours, preferably more (like 4).
3. When finished marinating, skewer meat cubes onto metal or wooden skewers. If using wood, make sure to soak for at least 20 minutes in warm water prior to cooking, to avoid charring.
4. Heat BBQ to medium high and grill for a few minutes on each side. Lamb should be served medium rare, so don’t cook it longer than 10 minutes. Allow to rest for 5 minutes before serving.