Ingredients
- 2 boneless lamb loins about 1 pound
- 1 pound course sea salt
- 1 ounce fresh rosemary picked
- 1/2 ounce fresh sage leaves
- 1/2 ounce fresh oregano picked
- 2 clove garlic, chopped
Preparation
Baking Directions:
For herb salt:Blend the rosemary, sage, oregano, lemon zest and garlic until all ingredients are finely chopped.
Add the salt and blend until the salt is ground fine.
Spread the salt mixture on a tray and allow to dry in the sun for 5 hours and for a day at room temperature.
For lamb:Dice the lamb loins into 1-inch cubes.
Soak wood skewers in water for at least 30 minutes or use metal skewers.
Skewer the diced lamb.
Season the meat with herb salt and grill on all 4 sides to your desired doneness.
Drizzle with extra-virgin olive oil and a squeeze of lemon juice.
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