For the Lamb:
500g Margra lamb rump (or lamb back strap/loin), cut into 1-inch cubes
For the Marinade:
1 garlic clove, minced
2 tbsp EVOO
1 sprig rosemary, finely chopped
Salt and pepper, to taste
Rind of 1 lemon, finely sliced
Juice of 1/2 lemon
For the Skewers:
5 rosemary sprigs (with woody stems)
Quinoa Tabbouleh:
1/4 cup tricolour quinoa
2 cups fresh curly parsley, finely chopped (about 3 bunches)
1/2 cup fresh mint leaves, finely chopped (about 40 leaves)
8 cherry tomatoes, halved
2 tbsp spring onions, finely chopped (about 2-3 stalks)
Juice of 1 lemon
4 tbsp EVOO
Pinch of salt
2 turns of black pepper
Garlicky Yogurt Dip:
150g Greek yogurt
1-2 tsp EVOO
1 small garlic clove, grated
1 tsp lemon zest
2 tsp lemon juice
Pinch of flaky sea salt
