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Food

Massimo Mele's Spiedini di agnello

Preparation time
1 hour
Cooking time
3-4 minutes
Serves
3-4

con olive e limone

Massimo Mele shares his lamb skewer dish with traditional Italian flavours of oregano, parsley, lemon zest and chilli.

Pair this dish with a glass of Saperavi for a perfect wine match. We don’t grow much Saperavi in Australia, however its robust tannins and black olive characters make it a standout with this dish. Try it with Peter Drayton's Saperavi.

Ingredients

12 bamboo skewers soaked in water overnight 

500g lamb shoulder, cut into bite-sized chunks

2 cups black olives

2 garlic cloves, chopped

1/4 teaspoon salt

5 tablespoons extra virgin olive oil

1 teaspoon chopped fresh oregano, 

2 tablespoons chopped fresh parsley 

3 teaspoons lemon zest

1 teaspoon crushed dried chilli (optional)

Fresh lemon and salad leaves, to serve

Method

1. Place meat in a bowl and lightly season and set aside. 

2. Place olives and garlic in a food processor along with a sprinkle of salt. Slowly combine olive oil and blend to a paste. Finally finish with herbs, lemon zest and chilli (optional). 

3. Marinate lamb with olive mixture and place in fridge for 1 hour.

4. To make the skewers, thread the lamb onto soaked skewers, making sure they are even shapes; this will ensure they cook evenly. 

5. Cook on a griddle plate or bbq for 3 to 4 minutes each side, they will cook very quickly.

6. Serve with fresh lemon and salad leaves tossed in extra virgin olive oil.

 

Wine Match

Saperavi

Food
Preparation time
1 hour
Cooking time
3-4 minutes
Serves
3-4

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