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- Garlic and oregano Australian lamb skewers with chimichurri
Garlic and oregano Australian lamb skewers with chimichurri
Serves
12
Prep Time
20
Cook Time
16
Ingredients
700g Australian lamb leg, cut into 3 cm dice
2 cloves garlic, chopped
1 tbsp olive oil
1 tbsp chopped oregano leaves
chimichurri:
½ cup oregano leaves (firmly packed)
1 clove garlic
2 tbsp olive oil
pinch of dried chilli flakes
1 cup flat-leaf parsley leaves (firmly packed)
Method
- Mix the meat in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or up to overnight.
- Preaheat a chargrill or barbecue to a moderately high heat.. Thread the meat onto 12 skewers and season with salt and pepper. Cook for ½ to 2 minutes on each of the 4 sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimichurri.
- To make the chimichurri: Blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.
