Ask your butcher to bone the lamb and cut it into decent sized cubes for skewering. If you are using wooden skewers it is always a good idea to soak them in water before using as this will prevent them burning during cooking.
- 1.5 kg leg of lamb which has been boned
- 1 onion sliced
- 2 cloves garlic crushed
- Freshly ground black pepper
- 4 bay leaves, torn into pieces
- 1 teaspoon dried majoram
- 2 tablespoon olive oil
- ½ cup dry white wine
Trim excess fat from lamb and cut into cubes if this hasn’t already been done by your butcher. Put the meat in a bowl. In another dish combine the marinade ingredients and pour over the meat and mix through well. Stand overnight and when ready to grill, lift out the meat and thread onto skewers, with pieces separated by the bay leaves.
Heat the grill to red hot and place the skewered lamb under the heat and grill for 15-20 minutes, turning often and brushing with the marinade.
If using wooden skewers wet them before use. This prevents the wood from burning during grilling.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers