600g lamb neck fillet
2 tbsp fresh rosemary
2 tbsp of olive oil
1 crushed garlic clove
1 tin of artichoke hearts, drained
Salt and ground pepper
Ask the butcher for lamb neck fillet and cut it into 4 cm cubes.
Wash and drain the artichoke hearts. Cut them in half. Put the lamb and artichoke in a bowl and add the olive oil, garlic, rosemary and season with salt and pepper. Mix round so it is well coated and marinade for an hour. Soak the wooden skewers in water for 30 minutes so that they don’t burn so easily on a barbecue. Thread the lamb and artichoke pieces onto the skewers. Brush with any remaining marinade. Cook on a barbecue or under a hot grill, turning frequently until the meat is well cooked.