Lemon and rosemary coastal lamb kebabs
A great one for the BBQ, let it marinade for at least 20 minutes before cooking for the best flavour.
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Ingredients
- 600g Coastal Lamb backstrap
- 3 red onions, cut into small wedges
- 2 cloves garlic, crushed
- Juice and rind of 1 lemon
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon olive oil
- Capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve
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