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.