Lamb neck is a great cut for skewers, but pieces of leg with a bit of fat on them are also an excellent choice.
Lamb neck is a great cut for skewers, but pieces of leg with a bit of fat on them are also an excellent choice.
Ingredients
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600g lamb neck or leg, cut into 3cm cubes
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1 tbsp salt
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2 tbsp olive oil, plus extra for drizzling
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juice of ½ lemon
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lemon wedges, to serve
Native masala (makes extra)
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1 tbsp lemon myrtle powder
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2 tbsp ground saltbush
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3 tsp ground wattleseed
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1 tsp ground black pepper
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1 tbsp ground cumin
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1 tbsp ground coriander
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1 tbsp ground turmeric
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1 tsp garam masala
Method
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Step 1
Put all the ingredients for the native masala in a bowl and combine. Thoroughly mix 2-3 tbsp of the masala in with the lamb, salt, olive oil and lemon juice. Refrigerate overnight.
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Step 2
Thread the lamb onto metal skewers, then grill on a barbecue, turning them regularly. Baste with extra oil as they cook to keep them moist.
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Step 3
When cooked, rest the lamb for a few minutes, then drizzle with a little more olive oil and serve with lemon wedges.