lamb skewers with lemon and olive salsa
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lamb skewers with lemon and olive salsa
  • 800g butterflied boneless lamb leg, trimmed and chopped
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper

lemon and olive salsa

  • 1 tablespoon olive oil
  • 1 tablespoon salted capers, rinsed
  • 3 lemons, peeled and sliced
  • ¼ cup (30g) sliced green olives
  • 1 teaspoon caster (superfine) sugar