- 200g Lamb shoulder loin
- 2 Sprigs rosemary
- Olive oil, salt, black pepper as needed
Cut the lamb into 1 cm cubes, salt and pepper all over, drizzle with olive oil, sprinkle with rosemary leaves and marinate for about 15 minutes.
Skewer the lamb and grill it in a grill pan (you can also use a frying pan) until both sides are browned.
Place in a bowl and garnish with lemon and your favorite spices.