Tired of the same old grilled meats? Elevate your dinner game with these incredible Rosemary Lamb Skewers! The secret lies in an aromatic, overnight marinade that infuses the lamb with warm spices, while using rosemary stalks as skewers adds a whole new layer of woodsy flavor. Paired with a simple yet vibrant mint yogurt dip, this dish is a showstopper that’s surprisingly easy to prepare. Get ready to impress!
Ingredients
• 2 lbs / 900 g lamb fillet
• 1 tbsp / 15 ml ground cumin
• 1 tbsp / 15 ml ground turmeric
• 1 tbsp / 15 ml hazelnut oil or other nut oil
• 2 cloves garlic, crushed
• 1 tbsp / 15 ml fresh cilantro, finely chopped
• 3 drops liquid stevia extract, adjust to taste
• Ground salt and black pepper, to season
• 4 oz / 115 g thick plain yogurt
• 1 small bunch fresh mint, finely chopped
• 20 sturdy, fresh rosemary stalks
• Vegetable oil, for frying
Instructions
1. In a large bowl, combine the ground cumin, ground turmeric, liquid stevia, hazelnut oil, crushed garlic, and chopped cilantro. Season generously with salt and pepper and mix well to create the marinade.
2. Cut the lamb fillet into thin, 1-inch wide strips. Add the lamb to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the best flavor.
3. While the lamb marinates, prepare your skewers. Carefully strip the leaves from the lower two-thirds of each rosemary stalk, leaving a plume of leaves at the top. Sharpen the stripped end slightly with a knife if needed.
4. Just before cooking, prepare the dip. In a small bowl, mix the thick plain yogurt with the chopped fresh mint. Season with a pinch of salt if desired and garnish with whole mint leaves for extra punch.
5. Thread the marinated lamb strips onto the prepared rosemary skewers, weaving them on accordion-style.
6. Heat a thin layer of vegetable oil in a large skillet or frying pan over high heat. Once the oil is shimmering, carefully place the skewers in the pan, working in batches if necessary to avoid overcrowding.
7. Fry the lamb skewers for 2-3 minutes per side, until evenly browned and cooked to your desired doneness.
8. Serve the hot rosemary lamb skewers immediately with the cool mint yogurt dip on the side.
Nutritional Information
• Note: The following is an estimate per serving.
• Calories: 108
• Fat: 5.1g
• Carbohydrate: 0.8g
• Dietary Fiber: 0g
• Net Carbs: 0.8g
• Protein: 13.5g
Pro Tips
• To prevent the rosemary stalks from burning during cooking, you can soak them in water for 30 minutes before threading the lamb.
• For the best sear, ensure your pan is very hot before adding the skewers and avoid overcrowding the pan. Cook in batches if necessary.
• The mint yogurt dip develops more flavor if made an hour ahead of time and left to chill in the refrigerator.
• These skewers are also fantastic on the grill! Cook over medium-high heat for 2-3 minutes per side for a delicious, smoky flavor.
FAQ
Q: What is the best cut of lamb for skewers
A: This recipe uses lamb fillet for its tenderness. However, a boneless leg of lamb or lamb loin, cut into 1-inch strips, are also excellent choices. Just be sure to trim any excess fat.
Q: What can I use if I don’t have rosemary stalks for skewers
A: If you can’t find sturdy rosemary stalks, you can use regular wooden or metal skewers. To incorporate the rosemary flavor, simply add the leaves from the stalks into the marinade. Remember to soak wooden skewers in water for 30 minutes to prevent burning.
Q: How long should I marinate the lamb
A: For the most aromatic and tender result, marinating the lamb overnight is highly recommended. If you are short on time, a minimum of 4 hours will still infuse the meat with plenty of flavor.
Q: Can I cook these lamb skewers on a grill
A: Yes, these skewers are perfect for the grill. Cook them over medium-high heat for 2-3 minutes per side. Grilling will add a delicious, smoky flavor that complements the rosemary and spices.
