Leg of lamb kebabs with olive tapenade recipe | Woolworths TASTE

Ingredients

• 2 kg leg of lamb on the bone (or butterflied leg of lamb) about
• ¼ cup extra virgin olive oil
• ¼ cup olive brine
• 4 cloves garlic, finely grated
• 1 lemon, zested and juiced
• 2 T fresh rosemary, finely chopped
• sea salt and freshly ground black pepper, to taste
• For the grilled olive tapenade:
• 2 x 180 g sachets Woolworths pitted green Manzanilla olives, drained and brine reserved
• 2 cloves garlic, finely grated
• 6 Woolworths marinated white anchovy fillets, finely chopped
• 2 T fresh mint, finely chopped
• 2 T fresh parsley, finely chopped
• ¼ cup red wine vinegar
• For the garlic chips:
• ¾ cup canola oil
• 6 cloves garlic, thinly sliced