Grilled lamb skewers with lemon, honey & mustard

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INGREDIENTS

1,2-1,5 kg boneless leg of lamb

juice and finely grated rind of 2 small lemons

1 garlic clove, finely grated

1/4 cup extra virgin olive oil

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) wholegrain mustard

1 tablespoon (15 ml) Dijon mustard

salt & pepper

METHOD

1. Cut the lamb into bitesize cubes of about 2,5 x 2,5 cm and set aside.

2. Make the marinade: In a deep glass bowl of about 1,5 liter capacity, add the juice and rind of the lemons, the garlic, olive oil, honey, mustards and season with salt & pepper. Mix well, then add the meat cubes and stir to coat.

3. Cover the bowl with plastic wrap or a lid, and marinate for 1-3 hours in the refrigerator.

4. Remove the meat from the fridge and skewer the blocks on sosatie sticks 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.