Lamb & Rosemary Skewers: A Tripeptide Collagen-Infused Recipe
Unsure what to make for dinner? Here’s a fun recipe Jacqui created and now swears by, with added tripeptide collagen goodness. Perfect for a dose of protein and flavour on these balmy nights.
“I’m old school, I don’t waste food. So, when my rosemary bush went awry and extremely woody, I hated the thought of the gorgeous flavour going unused. Instead, making lemonade out of lemons, I made a rub from the rosemary leaves, made skewers out of the sticks, and made the most of it. And it turned out incredible if I do say so myself!”
Lamb & Rosemary Skewers
Ingredients:
• 600g lamb backstrap
• 8 long sticks of rosemary
• 2 serves Fountain of Youth Lifestyle™ Tripeptide Collagen (1 serve = ½ tsp)
• Olive oil
• Salt and pepper (to taste)
Makes 8 skewers, 4 servings.
Method:
1. Cut the lamb into 1-inch squares, preparing approx. 40 squares, then set aside.
2. Remove leaves from ¾ of each stick of rosemary. Starting at the base, leaving the top intact.
3. Sharpen the base end of each stick with a knife or scissors to create a skewer.
4. On a board, finely chop the rosemary leaves and add salt, pepper and the Fountain of Youth Lifestyle™ Tripeptide Collagen to create the rub.
5. Add 5 pieces of lamb to each skewer and roll in the rub, generously coating each skewer. Leave to marinate in the fridge if you have time (it smells amazing).
6. Add olive oil to the pan. Cook 4 skewers on medium heat, until a light crust forms.
7. Serve straight away. The lamb will rest on the way to the table.
Notes from Jacqui:
Ideally, the BBQ is your best cooking option here, but a cast iron pan on the stove top will work just fine.
We want the edges nice and crunchy with the lamb meat super soft internally, try turning them once on each side, after the crust looks to your liking.
Wishing you a week full of good food and wellness.
Stay tuned for more recipes!
