GRILLED LAMB SKEWERS WITH LEMON, HONEY AND MUSTARD
1, 2-1, 5 kg boneless leg of lamb
Juice and finely grated rind of 2 small lemons
1 garlic clove, finely grated
¼ cup extra virgin olive oil
2 tablespoons honey
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
Salt and pepper to taste
Cut the lamb into bite size cubes of about 2,5 x 2,5cm and set aside.
Make the marinade: In a deep glass bowl of about 1,5 litre capacity add the juice and rind of the lemons, the garlic, olive oil, honey, mustards and season with salt and pepper. Mix well, then add the meat cubes and stir to coat.
Cover the bowl with plastic wrap or a lid, and marinate for 1-3 hours in the refrigerator.
Remove the meat from the fridge and skewer the blocks on sosatie stick to make 6 or more skewers. Braai over hot coals until charred on the outside and slightly pink on the inside. Serve hot with more lemon wedges and a side salad or braai broodjie.