Lamb kebabs with minted yoghurt sauce
SERVES 4 PREP AND COOK TIME 30 MINUTES (+ 3 MARINATING TIME)
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.