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  • Writer's pictureCulinary Cam

Rosemary Lamb Skewers

Updated: Nov 27, 2022

I was planning to make the Rosemary Lamb Skewers from Recipes from the World of Tolkien by Robert Tuesley Anderson. However, I didn't read the recipe carefully and ended up with boneless lamb shoulder instead of ground lamb. Whoops. And though I have used a knife to mince meat, I decided to cube the shoulder and skewer those instead.

Then I sent the marinated skewers out to the grill with Jake and they came back grilled to perfection. So, I won't provide the grilling procedure as I don't know what he did. But I will give you the marinade because it was amazing!

Rosemary Lamb Skewers


serves 4 to 6

  • 2 pounds boneless lamb shoulder with a thin layer of fat, cut into 3/4-inch cubes

  • 8 to 10 cloves garlic, peeled and crushed

  • 2 sprigs fresh rosemary

  • 1/2 teaspoon red pepper chile flakes

  • 3 Tablespoons freshly squeezed lemon juice

  • 1/3 cup olive oil plus more for brushing

  • Also needed: 8 wooden skewers, salt, and pepper


Combine the lamb, garlic, red pepper chile flakes, lemon juice, and olive oil in a lidded container. Massage to completely over the meat with the seasoning mixture, tuck the rosemary sprigs into the container. Let marinate at least 8 hours or overnight, if possible.

When you are ready to grill, soak skewers in water for 30 minutes. Preheat grill (we have a charcoal grill).

Remove skewers from soaking. Thread lamb onto the skewers. Season all over with salt and pepper. Add rosemary to the grill, then cook the meat, turning occasionally, until cooked through and some bits charred. Remove to a platter and let rest for a few minutes before serving.

We served these with quick pickled red onions. SO good!

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