Spiedini di Agnello
Skewered Marinated Lamb with Rosemary & Mint

About This Recipe

Are you looking for a delicious lamb recipe with a difference? If you are, you’ve found it! Here’s my skewered marinated lamb with rosemary & mint for you to enjoy.

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

TwitterFacebook

2

Serves

8

Ingredients

Lamb

Main Ingredient

Meat Dishes, Healthy Recipes

Type

Ingredients

  • 150g natural yogurt
  • 1 tablespoon ready-made mint sauce
  • 1 tablespoon chopped rosemary leaves
  • 180g lean lamb, cut into 3cm cubes
  • 6 medium button mushrooms
  • 1 small red onion, quartered
  • salt and freshly ground black pepper
  • 4 metal skewers (or use wooden ones soaked in cold water)

Weight Converter

Found in This Book

Feast your eyes on the finest skewered marinated lamb with rosemary & mint! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Mix together the yoghurt, mint sauce and rosemary in a large bowl and season with salt and pepper. Add the lamb and mix well to ensure that each piece is coated with the marinade. Leave to marinate at room temperature for 10 minutes.

Preheat a griddle pan until hot or, if you prefer, a barbecue. Thread the lamb on four metal skewers alternating each piece with the onions and mushrooms.

Cook the lamb on a hot griddle pan or barbecue for 3–4 minutes, turning the meat to ensure that each side is coloured. Serve hot.

Once you’re done, simply sit back and enjoy your skewered marinated lamb with rosemary & mint and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Quick Mussel Stew with Saffron & White Wine

View Recipe

Next Recipe

Chicken and Chorizo Salad With Beans and Rocket Leaves

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Torta Al CaffeCoffee and Ricotta Tart

Every Italian loves coffee but I have decided to dedicate this recipe to my good friend Peter Andre. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us. The creamy ricotta cheese paired with the strong coffee is amazing.

10

Serves

14

Ingredients
View Recipe