Lamb Skewers With Lemon And Olive Salsa

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donna hay


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800 g butterflied boneless lamb leg, trimmed and chopped

2 cloves garlic, crushed

¼ cup (60ml) red wine vinegar

2 tablespoons olive oil

2 tablespoons lemon juice

sea salt and cracked black pepper

1 tablespoon olive oil

1 tablespoon salted capers, rinsed

3 lemons, peeled and sliced

¼ cup (30g) sliced green olives

1 teaspoon caster (superfine) sugar

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