Lamb neck is a great cut for skewers,but pieces of leg with a bit of fat on them are also an excellent choice.
600g lamb neck or leg,cut into 3cm cubes
1 tbsp salt
2 tbsp olive oil,plus extra for drizzling
juice of ½ lemon
lemon wedges,to serve
1 tbsp lemon myrtle powder
2 tbsp ground saltbush
3 tsp ground wattleseed
1 tsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
1 tsp garam masala
Put all the ingredients for the native masala in a bowl and combine. Thoroughly mix 2-3 tbsp of the masala in with the lamb,salt,olive oil and lemon juice. Refrigerate overnight.
Thread the lamb onto metal skewers,then grill on a barbecue,turning them regularly. Baste with extra oil as they cook to keep them moist.
When cooked,rest the lamb for a few minutes,then drizzle with a little more olive oil and serve with lemon wedges.
Adam’s tip:It can be tempting to make big batches of spice mixes to store,but they lose their aroma over time. Only make as much as you think you’d use in a month.
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