Lamb Kebabs with Lemon and Rosemary recipe | Delia Smith

Ingredients

• 1½ lb (700 g) lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
• 8 chestnut mushrooms
• 8 cherry tomatoes
• salt and freshly milled black pepper
• 4 tablespoons fresh lemon juice
• finely grated zest 1 lemon
• 1 heaped tablespoon bruised and finely chopped rosemary
• 1 large yellow pepper
• 1 medium red onion
• 4 bay leaves, halved
• 1 fat clove garlic, crushed
• 8 tablespoons olive oil
• 1 small lemon, cut into wedges