Lamb arosticini skewers, panzanella salad

Preperation Time

15 mins

Cook Time

15 mins

Recipe Ingredients

  • 800g lamb shoulder, cut into 3-4cm pieces
  • 80ml olive oil
  • 80ml olive oil ½ bunch rosemary, to be used as a brush
  • Basil leaves to garnish
  • Aioli to serve
  • 4 slices day old Italian style bread, torn into 2cm pieces, lightly toasted
  • 2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced
  • 1 red onion, sliced
  • 4 heirloom tomatoes, coarsely chopped
  • ¼ cup fresh basil leaves, coarsely torn, extra to garnish
  • 40mls olive oil
  • 40mls red wine vinegar


Serves 4

  1. Add 5-6 pieces of lamb onto a soaked, bamboo skewer. Repeat until all lamb is skewered.
  2. Heat a barbeque or char-grill pan over high heat. Using rosemary, brush the lamb skewers with oil, season and grill lamb in batches, turning occasionally, until slightly charred and cooked through (8-10 minutes).
  3. For Salad: Combine bread, cucumber, tomato, onion and basil in a serving bowl. Drizzle over oil and vinegar. Season with salt and pepper and toss gently to combine.
  4. Serve skewers garnished with basil. salad and aioli.