lemon and olive salsa
Place lamb, garlic, vinegar, oil, lemon juice, salt and pepper in a non-metallic bowl and toss to combine. Cover and refrigerate for 1 hour to marinate. Thread lamb onto lemon tree stalks+ or metal skewers. Heat a char-grill pan or barbecue over high heat. Cook skewers for 2–3 minutes each side for medium.
To make the lemon and olive salsa, heat oil in a frying pan over high heat. Add capers and cook for 2–3 minutes or until crisp. Place in a non-metallic bowl with lemon, olive and sugar and mix to combine. Serve with the skewers. Serves 4.
+ If you have a lemon tree, use the branches with leaves as skewers.