Recipe OF THE WEEK
GREEK LAMB SKEWERS
Serves: 4-6
INGREDIENTS
1.5kg leg of lamb steak, cut into 2cm cubes 1 red onion, quartered 1 small red pepper, deseeded FOR MARINADE: 75g Greek yogurt 2 tsp fresh rosemary 1tsp freshly chopped thyme 2 tsp paprika ½ tsp ground cumin Sea salt, to taste
FOR LEMON MAYO
4 medium egg yolks 1 tbsp white wine vinegar 30g preserved lemons (or zest of 1 lemon) 2 tsp Dijon mustard 425ml light olive oil Sea salt and white pepper
FOR LADOLEMOMO
125ml extra virgin olive oil Juice of ½ lemon Healthy pinch of salt
1 Start by making marinade. Mix together ingredients, seasoning well with salt. Add lamb and mix well to coat.
2 Cover and leave to marinade in a cool place for at least one hour or overnight in fridge.
3 Next, make lemon mayonnaise. Using a food processor or hand-held blender, blitz together the egg yolks, vinegar, preserved lemon and mustard.
4 With machine running on a low speed, gradually drizzle in oil until mayonnaise emulsifies and thickens to a smooth consistency. Season.
5 Cover and chill until required but at least for several hours for flavours to develop.
6 To make ladolemomo add oil, strained lemon juice and salt into a jar and shake well.
7 When lamb is ready to cook, separate onion leaves and cut into 3cm pieces. Cut pepper into 2cm pieces.
8 Starting and ending with the lamb, thread the meat, onion and pepper on to 4-6 skewers.
9 Place under a medium-hot grill and cook for approximately 8-10 minutes, turning every 2-3 minutes.
10 Serve the skewers with the lemon mayonnaise and a drizzle with ladolemono. Serve with Greek salad.