MAPLE MUSTARD LAMB SKEWERS

SERVES 4 PREP 25 MINS + MARINATING COOK 10 MINS PER SERVE 2051kj

✦ ¹⁄ 3 cup maple syrup ✦ 2 tbsp red-wine vinegar ✦ finely grated zest and juice ½ lemon, remaining lemon sliced ✦ 1 tbsp wholegrain mustard ✦ 1 tbsp rosemary leaves ✦ 750g boneless lamb shoulder, trimmed, cut into 3cm cubes ✦ 2 finger eggplants, trimmed, cut into 2cm slices ✦ 8 bamboo skewers, soaked ✦ tzatziki, tabouli, flatbread, to serve

1 In a shallow dish, combine maple syrup, vinegar, zest, juice, mustard and rosemary. Season. Add lamb, turning to coat. Set aside, to marinate, 20 mins.

2 Thread lamb, eggplant and lemon slices onto skewers.

3 Heat a chargrill pan or barbecue grill on high. Grill skewers, covered, 5 mins, then uncovered, 5 mins, turning and brushing with marinade, until cooked to your taste. Serve with tzatziki, tabouli and flatbread. TIP Add cubed red capsicum to the skewers, if you like.