Ingredients

• 1 kg or 10 lamb fillets, trimmed of silverskin
• 2 tsp minced fresh garlic
• 2 tblsp freshly chopped rosemary
• ¼-½ cup red wine
• ¼ cup olive oil

Method

1. In a resealable bag, put the lamb fillets, garlic, rosemary, red wine and oil. Season with plenty of black pepper and massage well to mix evenly. Refrigerate overnight if wished or leave for at least 30 minutes at room temperature to marinate.
2. Thread the lamb fillets onto the skewers and cook under a hot pre-heated fan grill or BBQ for about 8 minutes, turning once. Rest the lamb brochettes for 3-4 minutes before serving. Alternatively, pan fry in a hot pan, turning occasionally.