il.
Break the ground lamb up into a bowl. Add
Place garlic, 1 tbsp of the oil, rosemary, lemon juice and lamb in a large bowl. Toss to coat. Thread lamb onto 8 skewers.
Preheat grill on medium-high heat. Grill skewers for 3-4 mins each side for medium or until cooked to desired doneness.
For the tomato salsa, combine tomatoes, olives, mint, vinegar and remaining 1/2 tbsp oil in a medium bowl. Serve lamb skewers with salsa, lemon wedges and yogurt.
mixing bowl. Add the lamb and onions, and toss to
Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together
Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
Serve lamb skewers with dressing.
Using a mortar and pestle, combine mint leaves, garlic, peppercorns and chili. Pound to a thick paste. Stir in honey and mustard.
Thread 4 cubes of lamb onto each skewer. Place skewers on a lined tray. Coat with marinade. Cover and chill 30 minutes.
Meanwhile, to make Tzatziki, combine all ingredients in a small bowl. Season to taste. Cover and chill.
Heat a large frying pan or grill on high. Cook lamb 8-10 minutes, turning, until cooked to taste. Serve with tzatziki and lemon wedges.
utter ingredients till smooth. Refrigerate for 30 min to firm slightly
eat to medium-low. Cook for 15 minutes.
Give the
he lamb in
Add lamb and toss to coat. Cover and chill for 1 hour
arlic and rub over the lamb steaks, then squeeze the lemon
and 5 inches above rack for 4-5 seconds. If using
br>Thread lamb, potato, onion and pepper onto 12 skewers. Place skewers on
Slice lamb loin in half lengthwise and
ith the lamb in a large bowl. Cover and refrigerate for 3
Thread lamb onto 8 bamboo skewers and place in a large
Lamb:
Mix garlic, shallots, soy
ubes of lamb onto each of 16 soaked bamboo skewers. Transfer to
Heat 1 tbsp oil in a saucepan and saute the garlic and scallions for 2 mins. Sprinkle with the brown sugar and cook until caramelized. Pour in the vinegar, then add the tomatoes and simmer for 10 mins, stirring. Stir in the chilies. Remove from the heat and stir in the pineapple, cilantro and mint. Allow to cool.
Coat 8 wooden skewers with oil and thread with the lamb strips. Heat 2 tbsp oil in a frying pan and pan fry the skewers in batches for 4-5 mins each. Season with salt and black pepper. Serve with the salsa and bread.
Cut lamb into 1-inch (2. 5