Tuesday, May 4, 2010

Lamb Skewers with Mint and Yoghurt

I made this recipe the other night using gorgeous tassie lamb and Rob said it was absolutely delicous.  The lamb was definitely the hero of the dish - as Matt Preston would say, as it was moist and tasty.  If you are not a big fan of lemons then I would add a little less lemon juice to the marinade - but it made Rob happy so it must be good!  This is one of Bill Granger's recipes from Bill's Holiday and they are always light and scrumptious!
250 ml thick greek yoghurt

2 garlic cloves, crushed
1 tsp ground cumin
2 tsp ground coriander
Juice of 1 lemon
700g lamb leg, diced
Olive oil
Mint and Garlic Yoghurt
185ml thick greek yoghurt
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
1 tsp grated lemon zest
1 garlic clove, crushed
Mix together the yoghurt, garlic, cumin, coriander and lemon juice in a large non-metallic dish. Refrigerate for a couple of hours then thread lamb onto skewers (that have been soaked in water to prevent burning). Cook on a hot grill… a BBQ is perfect and serve with salad and the mint and garlic yoghurt. To make the mint and garlic yoghurt, mix all ingredients together and season to taste.

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