MARINATED LAMB SAUSAGES
5-6 oz of fresh uncooked lamb sausages (available at a butchery)
1 large red onion, sliced 1/3 inch thick
2 small eggplants, cut lengthwise int 252d319c o 1/3 inch thick strips
1 Red Bell Pepper, cut lengthwise int 252d319c o 1/3 inch thick strips
1 Yellow Bell Pepper, cut lengthwise int 252d319c o 1/3 inch thick strips
3 oz of Feta Cheese
12 black olives, pitted and halved
Lemon Rosemary Rub
½ cup of fresh rosemary sprigs (125 ml)
2/3 cup of olive oil ( 167ml)
Juice of 4 lemons
4 tablespoons of chopped onion ( 60ml)
4 large garlic cloves
2 tablespoons of coarse salt ( 30ml)
Four hours before serving time, start the lemon rosemary paste. Place the
olive oil in a blender. Add the leaves from the rosemary stems and puree. Leave
this mixture to steep for 10-15 minutes.
Strain the rosemary oil into a bowl and discard the rosemary leaves.
Return the now flavoured oil to the blender. Add the lemon juice, onion, garlic
and salt and blitz until smooth.
Place the lamb sausages in large sealable plastic bag and pour the lemon
rosemary rub overtop. Rub it around to coat the sausages well.
Add the sliced onions, peppers and eggplant to the bag and toss to coat.
Refrigerate for at least 1 ½ hours up to 4 hours. Remove the lamb sausages
& vegetables from the marinade, cover and let come to room temperature.
Preheat the grill to medium high heat - approximately 375 - 400 degrees
Fahrenheit. Cook with the lid up
For the first 10 minutes, turn the lamb several times
during the cooking process to ensure even cooking. Move the lamb to medium heat
(350 F) and continue to cook for another 15 minutes.
Place the vegetables over medium heat and cook for 15 minutes until golden and
crisp. Plate the vegetables on the side of the lamb sausages and top with
crumbled feta and black olives
Yield: 6 servings