Skewers of Lamb with Mint Recipe
Ingredients
| 300 ml / 1/2 pint / 1 1/4 cups low fat natural yogurt | ||
| Garlic | 1/2 Clove (5gm), crushed | |
| Good pinch of saffron powder | ||
| 30 ml / 2 tbsp chopped fresh mint | ||
| 30 ml / 2 tbsp clear honey | ||
| 45 ml / 3 tbsp olive oil | ||
| 3 lean lamb neck fillets, about 675 g / 1 1/2 lb | ||
| Aubergine | 1 | |
| Red onions | 2 Small, quartered | |
| Black pepper salt | 1 To taste | |
| Small mint leaves, to garnish | ||
| Lettuce and hot pitta bread, to serve | ||
Directions
1. In a shallow dish, mix together the yogurt, garlic, saffron, mint, honey, oil and ground black pepper.
2. Trim the lamb and cut into 2.5 cm / 1 in cubes. Add to the marinade and stir until well coated. Leave to marinate for at least 4 hours.
3. Cut the aubergine into 2.5 cm / 1 in cubes and blanch in boiling salted water for 1-2 minutes. Drain well.
4. Preheat the grill. Remove the lamb cubes from the marinade. Thread the lamb, aubergine and onion pieces alternately on to skewers. Grill for about 10-12 minutes, turning and basting occasionally with the marinade, until the lamb is tender. Serve the skewers on a bed of lettuce, garnished with mint leaves and accompanied by hot pitta bread.
2. Trim the lamb and cut into 2.5 cm / 1 in cubes. Add to the marinade and stir until well coated. Leave to marinate for at least 4 hours.
3. Cut the aubergine into 2.5 cm / 1 in cubes and blanch in boiling salted water for 1-2 minutes. Drain well.
4. Preheat the grill. Remove the lamb cubes from the marinade. Thread the lamb, aubergine and onion pieces alternately on to skewers. Grill for about 10-12 minutes, turning and basting occasionally with the marinade, until the lamb is tender. Serve the skewers on a bed of lettuce, garnished with mint leaves and accompanied by hot pitta bread.
Chef
