Skewered lemon, rosemary, and dukkah lamb

Marinating • 1 hour

Special equipment • 12 wooden skewers • charcoal grill, barbecue, or grill pan

Serves 4

Ingredients:

2 ¼lb (1kg) boneless lamb loin or leg, trimmed of all fat and cut into bite-size cubes

1 garlic clove, finely chopped

1 tsp finely chopped rosemary leaves, plus extra for garnish

1 tbsp dukkah, plus extra for garnish (see Cook’s Notes)

finely grated zest and juice of 1 lemon

4 tbsp olive oil

7oz (200g) cherry tomatoes, halved

½ cup pitted Kalamata olives

about 1 cup flat-leaf parsley leaves

1 cup crumbled soft feta cheese

extra virgin olive oil for drizzling

sea salt and freshly ground black pepper

4 lemon wedges, for serving

Method:

1 Soak 12 wooden skewers or woody rosemary sprigs (see page 355) in cold water for 1 hour.

2 Combine the lamb, garlic, rosemary, dukkah, lemon zest and juice, and olive oil in a bowl. Stir to coat, and season with salt and pepper. Leave to marinate 1 hour at room temperature, or overnight in the refrigerator.

3 Heat the grill pan or an outdoor grill until medium-hot. Brush the grill lightly with a little oil. Thread the marinated lamb onto the skewers. Grill, turning occasionally, for 10–15 minutes or until browned all over and cooked to the desired doneness. Brushlightly with the marinade while the meat is cooking. Set aside in a warm place for 15 minutes to rest. 4 Toss together the tomatoes, olives, and parsley, and divide among

4 serving plates. Top each tomato salad with 3 lamb skewers, top with the feta, and drizzle with extra virgin olive oil. Sprinkle extra dukkah over the top, and serve with lemon wedges.

Skewered lemon, rosemary, and dukkah lamb