Lamb Skewers With Lemon And Olive Salsa
Ingredients
- 800 g butterflied boneless lamb leg, trimmed and chopped
- 2 cloves garlic, crushed
- ¼ cup (60ml) red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted capers, rinsed
- 3 lemons, peeled and sliced
- ¼ cup (30g) sliced green olives
- 1 teaspoon caster (superfine) sugar
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