Saturday, 5 November 2011
1.5kg boneless leg of lamb or shoulder well trimmed of fat and cut into 3.5cm chunks
¼ cup dry white wine
2 large garlic cloves
6 tablespoon olive oil, divided
2 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespooN chopped fresh mint
150g baby arugula, torn
2 lemons, cut into wedges
Place lamb in glass dish. Drizzle with wine and sprinkle with salt and pepper. Press garlic into small bowl, add 4 tablespoon olive oil, all herbs and stir mixture into lamb. Cover and chill for at least 2 hours (or up to 1 day, my choice).
Toss arugula and 2 tablespoon oil in large bowl. Arrange on platter as a bed for lamb. sprinkle with salt and pepper.
Prepare skewers made of the lamb and grill turning occasionally for about 10 minutes or cook in sauté pan in oil until brown and then place in a preheated oven at 150C to keep warm while sautéing rest of lamb skewers. Serve lamb over arugula (Rocket) with lemon wedges.