• ½ leg of lamb, boned and trimmed
  • A good handful of mixed fresh herbs.
    (Use what‘s available in your own garden.
    I use a mixture of parsley, sage, basil, tarragon and rosemary.)
  • 5 cloves of garlic
  • 3 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon crushed black peppercorns
  • You will also need eight metal skewers for this recipe

Cut the meat into 2.5cm (1in) cubes. Put all the remaining ingredients in a food processor and coarsely puree. Mix with the meat and leave for 4-6 hours or overnight to marinate. To cook, thread the pieces of meat on to skewers and barbecue or grill, turning them until evenly cooked.