Cut the lamb into square bite size pieces and reserve.
Place the capsicums in the hot oven on a tray until well roasted.
Place the capsicum in a bowl and cover with glad wrap until cool.
Then peel and deseed the capsicum.
In a food processor blitz together the capsicum, chillies, garlic, parsley, coriander, cumin and olive oil until you obtain a loose paste. Add salt & pepper.
Marinate for 30 mins, put the lambs squares on the rosemary skewers and char grill on the BBQ.
