Here is a great idea that works well for the BBQ (or under the the grill in winter). Marinate the diced lamb in some olive oil, sliced garlic, a splash of balsamic vinegar and some seasoning for at least two hours. Then thread the cubes onto sprigs of rosemary before placing over the coals. Grill for 5 minutes before turning and grilling for another 5 and then serve with wraps.
We have also added a great recipe for Lamb Souvlaki to the rostra – check it out here.