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

Pizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze

I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe