Lamb filet on rosemary skewers
30 mins
30 mins
Ingredients
- 7-10 Tbsp Here a rosemary stem is used as a skewer.
- 8 Lamb filets
- 8 twigs rosemary, about 20 cm long, washed, dried
- 7-10 Tbsp Oregano and thyme twigs
- 4 cloves of garlic, cut into fine slices
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Olive oil
- 7-10 Tbsp black pepper from the mill
Directions
- 1
Preparation: Cut the lamb fillets into pieces suitable for skewers. Slide the lamb fillet pieces onto the rosemary twigs and season all sides with pepper and sea salt. Place in a suitable bowl, sprinkle with garlic slices, place oregano and thyme on the skewers and drizzle with olive oil.
- 2
Leave to marinate in the refrigerator for at least 3 hours. Turn from time to time.
- 3
heat a pan, add some of the olive oil and herbs marinade and fry the skewers for 2 minutes on each side. (Also suitable for grilling - on aluminium foil).
- 4
As a side dish, I recommend for purists a homemade baguette, possibly with tomato butter and a light green salad with a dressing of olive oil, white balsamic vinegar, sea salt and black pepper (mill).
- 5
If you like, you can sprinkle some roughly chopped walnuts over it.
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