Lamb ke­babs with minted yo­ghurt sauce

SERVES 4 PREP AND COOK TIME 30 MIN­UTES (+ 3 MAR­I­NAT­ING TIME)

The Australian Women's Weekly - - Julie Goodwin -

4 (1kg) lamb leg chops

2 ta­ble­spoons ex­tra vir­gin olive oil

2 cloves gar­lic, crushed

1 bunch mint, chopped grated rind and juice of ½ lemon

1 cup (280g) Greek-style yo­ghurt

¼ cup (60ml) thick mint sauce flat­bread and salad leaves, to serve

1 Trim the fat from the lamb; cut into 3cm cubes. Com­bine the oil, gar­lic, half the mint and lemon rind in a snap-lock bag; sea­son with freshly ground black pep­per. Re­serve the juice. Add the lamb to the bag; seal and squish the bag around to make sure the in­gre­di­ents are well com­bined. Re­frig­er­ate for at least 30 min­utes, the longer the bet­ter.

2 In a small bowl, com­bine the re­main­ing mint, re­served lemon juice, yo­ghurt and mint sauce.

Heat a bar­be­cue or grill plate over a high heat. Thread the lamb onto skew­ers. Bar­be­cue, turn­ing reg­u­larly, un­til nicely charred on the out­side but still pink in the mid­dle, about

8-10 min­utes. Sea­son with salt.

4 Serve lamb with flat­bread, salad leaves and yo­ghurt mix­ture. Un­cooked mar­i­nated lamb suit­able to freeze. Not suit­able to mi­crowave.

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