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Method
Step 1
Combine the lamb, mixed herbs, half the oil and half the lemon juice in a large bowl. Season. Set aside for 10 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on high. Thread the lamb evenly onto 12 metal or soaked bamboo skewers. Cook on the grill, turning, for 6 mins for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 3
Combine the remaining oil and lemon juice in a small bowl. Divide the skewers and salad leaves among serving plates. Drizzle with the oil mixture. Serve with lemon wedges.
750g Coles Australian Lamb Leg Steaks, cut into 2cm pieces
2 tsp dried mixed herbs
1/4 cup (60ml) olive oil
1/4 cup (60ml) lemon juice
150g pkt Coles Australian Superfood Leaf Blend
Lemon wedges, to serve
Description
Marinate lamb in a mixture of herbs and lemon juice to give these easy barbecued skewers a flavour boost.
Method
Step 1
Combine the lamb, mixed herbs, half the oil and half the lemon juice in a large bowl. Season. Set aside for 10 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on high. Thread the lamb evenly onto 12 metal or soaked bamboo skewers. Cook on the grill, turning, for 6 mins for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 3
Combine the remaining oil and lemon juice in a small bowl. Divide the skewers and salad leaves among serving plates. Drizzle with the oil mixture. Serve with lemon wedges.
