Bar­be­cued Lamb Ke­babs with Fresh Tomato Rel­ish

Serves 6, Prep and Cook: 1 hour, 10 mins

New Idea - - New Food Ideas -

2 x 1.1kg but­ter­flied lamb leg mar­i­nated in olive oil, rose­mary and gar­lic, well-trimmed

¼ cup olive oil

1 large red onion, peeled 12 x 25cm long metal skew­ers

2 tsps Out­back Spirit Tas­ma­nian

Pep­per Salt (See Tip) Fresh mint leaves, to gar­nish


250g pun­net cherry toma­toes, halved ¼ cup red wine vine­gar 250g jar tomato rel­ish (1 cup) 2 tblsps smoky bar­be­cue sauce

1 To make rel­ish, com­bine toma­toes and vine­gar in a medium saucepan over a medium heat. Cook, stir­ring oc­ca­sion­ally for about 3 min­utes, or un­til toma­toes are soft. Stir in rel­ish and sauce. Bring to boil. Trans­fer to a bowl. Cool. Re­frig­er­ate, cov­ered.

2 Cut lamb into 4cm pieces. Toss with oil to coat. Cut onion in half length­ways. Trim root end. Peel into lay­ers. Cut lay­ers into 4cm pieces. You will need 36 pieces.

3 Al­ter­nately, thread three pieces each of the lamb and onion onto the skew­ers. Sprin­kle with pep­per salt.

4 Heat an oiled, large bar­be­cue grill plate over a medium heat. Add skew­ers. Cook, turn­ing oc­ca­sion­ally, for about 12 to 15 min­utes, or un­til cooked to your lik­ing. Re­move.

5 Serve lamb with rel­ish. Gar­nish with mint leaves.

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