GF = Gluten Free Recipe
DF = Dairy Free
* = Gluten Free by ingredient Recipe
^ = Gluten Free Option/ Alterable

Thursday, January 26, 2012

Lamb, Mint and Rosemary BBQ Skewers (GF)


  • 1 cup of maple syrup (for Low FODMAP diet it is quite sugary so substitute maple syrup with a couple of teaspoons of brown sugar instead)
  • 3/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 1 cup mint leaves, chopped
  • 1 cup of flat leaf parsley, chopped
  • 500-600g lamb shoulder, thinly sliced
  • 12 large sprigs rosemary, half of the leaves picked
  • Lemon wedges, to serve
  1. Place maple syrup, vinegar, oil, garlic, mint and parsley in a non-metallic bowl and mix until well combined.
  2. Add the lamb and mix well to coat.
  3. Leave lamb to marinate in sauce for 1 hr in fridge or overnight.
  4. Pick off the rosemary from half of each sprig and use a sharp knife to slice a sharp angled end on the sprig and thread the lamb onto the rosemary skewer.
  5. Preheat the BBQ or grill pan to a very high heat.
  6. Cook the skewers on high for around 2 minutes each side (for medium rare tenderness, also if you leave it longer the sugars in the marinade will begin to burn).
  7. Place on a plate and cover with foil to rest for about 5 minutes and serve with lemon wedges and your favourite salad etc. 


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    FireWire®'s flexible cable style skewer allows you to effectively use the space on your grill
    Secures more than twice as much food per kabob than a straight skewer
    Never handle the food twice to marinate--simply marinate in the bag while skewered on the Fire Wire
    Innovative stainless steel design stays cool, allowing you to turn or remove food from the grill without using tools.