Lamb Kebabs with Rosemary Herb Butter

Rosemary and lamb are a perfect duo for summer. The mild lamb aroma not only tolerates, no, it virtually demands a strong spice. If you can currently harvest fresh rosemary in the garden or possibly on the balcony, you should trim the sprigs far below.

They are still needed for our lamb kebabs. Professional chef Ulla Scholz also uses the needles of the rosemary twigs to flavor the herb butter, which is later served together with a little bread as an accompaniment to the kebabs.

Pluck the needles from the rosemary sprigs and set aside. Cut the bare branches to equal length and sharpen one end with a knife. This way the meat and tomatoes will “string” better later.

Heat the olive oil in a small saucepan, sauté the rosemary needles in it briefly, remove from the stove and cool.

Then cut the meat into cubes that are large on the spot. They should be about the same size as the tomatoes. Then line up meat pieces and vine tomatoes alternately on the skewers. Season the finished skewers with salt, season with pepper and keep them in the refrigerator with the lid closed until frying.

Then it is the turn of the herb butter. To do this, pour the oil through a sieve, drain the rosemary needles and catch the flavored olive oil. It is stirred into the butter, which is as soft as a room.

Rinse the parsley, rub dry and chop into small pieces.

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