Lamb On Rosemary Skewers With Tzatziki - cooking recipe

Ingredients

1/4 cup lemon juice
2 cloves garlic, peeled and crushed, plus 1 clove minced
1 tbsp olive oil
2 tbsp finely chopped fresh oregano
2 lbs loin of lamb, cut into 3/4 inch cubes
1 1/4 cups plain yogurt
1 tbsp lemon juice
1 None medium English cucumber, seeded, chopped finely
1 tbsp finely chopped fresh mint leaves
8 None long stems fresh rosemary
None None Salt and freshly ground black pepper

Preparation

Combine the lemon juice, crushed garlic, oil and oregano with the lamb in a large bowl. Cover and refrigerate for 3 hours or overnight, stirring occasionally.
For the tzatziki: combine the yoghurt, minced garlic, lemon juice, cucumber and mint in a small bowl; season to taste with salt and pepper. Serve the lamb skewers with the tzatziki.
Remove the needles from the rosemary stems, leaving 1 1/2 inches of needles intact at one end. Thread the marinated lamb onto the rosemary stems and trim the stems evenly. Wrap the rosemary needles and stem ends in foil to prevent them burning. Sprinkle the lamb with salt and pepper and cook the skewers on a hot grill or oiled grill pan until browned on both sides and cooked as desired.