Grilled Lamb and Lemon on Rosemary Skewers

Sprigs of fresh rosemary, about 8” in length
Wedges of fresh lemon
Lamb medallions, cut from lamb tenderloins or any tender pieces of lamb

Marinade

• 4 parts oil, 1 part balsamic vinegar
• chopped fresh rosemary removed from stems
• Salt and pepper to taste
• Minced or chopped garlic to taste

Preheat grill to medium high. Strip leaves from rosemary stems leaving 3-4 inches from top of stem intact. Finely chop the rosemary removed from the stems and mix with oil, balsamic vinegar, minced garlic and salt and pepper. Marinate lamb for one or two hours. Skewer lemon wedges and lamb on to rosemary sprigs. Grill lamb and lemon (while protecting stems) for 3 to 4 minutes per side for medium rare. (Protect rosemary stems while grilling). Garnish on plate with balsamic drizzle.

Grilled Scallops wrapped in Smoked Proscuitto on Rosemary Skewers

Prepare rosemary sprigs as above. Scallops are wrapped in smoked prosciutto and skewered to rosemary stems. Brush with extra virgin olive oil before grilling on medium high, 2-3 minutes per side.

Grilled Chicken and Lemon on Rosemary Skewers

Strips of chicken breast are skewered with a lemon wedge to a rosemary sprig as above. Brush with extra virgin olive oil before grilling or use your favourite marinade or dry rub.