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Sunday, April 5, 2009

Lamb skewers

Lamb skewers
It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.

Preparation Time 20 minutes

  • 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
  • Salt & freshly ground black pepper
  • 1 x 200g ctn eggplant with shallots dip (Savion brand)
  • 4 rounds Lebanese bread, cut in half
  • Lemon wedges, to serve
  • 2 tbs finely grated lemon rind
  • 1 tbs finely chopped fresh continental parsley
  • 1 tbs finely chopped fresh oregano
  • 1 tbs olive oil
  • 1 garlic clove, finely chopped
  • Salt & freshly ground black pepper
  • Thread the lamb evenly among skewers. Season with salt and pepper.
  • To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
  • Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
  • Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.
Serves 4

  • You will need 12 bamboo or metal skewers for this recipe.
  • If using bamboo skewers, you will need to soak them in cold water for 10 minutes.


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