Rosemary Lamb Kebabs 

Serves 4

Ingredients: 

• 8 woody rosemary twigs, stripped leaving a few rosemary leaves on one end
• 500g lamb, cubed
• 2 cloves of garlic, crushed
• 30ml (2tbsp) soy sauce
• 30ml (2tbsp) medium sherry
• 5ml (1tsp) coarse mustard
• Salt and pepper
• Cocktail tomatoes

Method: 

1. Place lamb cubes in a bowl.
2. Add garlic, soya sauce, sherry, mustard and seasoning.
3. Allow to stand covered for an hour.
4. Remove cubes from marinade and pierce the centre with a sharp knife and thread onto rosemary twigs alternately with cocktail tomatoes.
5. Use 3 pieces of lamb and 2 tomatoes per kebab.
6. Place on a baking tray and brush with remaining marinade and grill under a preheated grill for about 5-7 minutes per side turning and basting frequently.