Wednesday, 25 January 2012

Lemon and Garlic Lamb Skewers

It is practically un-Australian to not have lamb on Australia day.
As Australian lambassador Sam Kekovich would say "Eat Lamb, on Australia day. You know it makes sense."

If you haven't seen this years Australia day lamb-paign then make sure you go check it out here

And what could be better than lamb on a stick? Its easy, requires no plate and is threaded right onto its own utensil. Plus the feta dip is an amazing accompaniment

500gm lamb fillets (makes approx 8-10 skewers)
2 tbl spoons lemon juice
4 cloves garlic
Salt and Pepper
10 wooden skewers

Feta Dip:
180 feta (I used Danish but whatever your preference)
1 tbl spoon lemon juice
4 tbl spoons Greek yoghurt
2 tbl spoons water
Salt and Pepper

1. Cut the lamb fillets into nice even sized pieces. In a bowl, combine the lemon, garlic, salt and pepper. Add the lamb, stir to coat. Cover the bowl with glad wrap and refrigerate overnight if time permits, or at least 2 hours.
2. Soak the skewers in water for approximately 30 mins. This prevents them from burning on the bbq. Thread the lamb onto the skewers, about 4 pieces on each stick.
3. Cook on the grill for a few minutes each side until browned and cooked through, or to your liking.
4. Meanwhile, in a blender, add the feta, lemon juice, Greek yoghurt, water, salt and pepper. Blitz until smooth. Pour out into a bowl and sprinkle with rosemary if you wish.
5. Serve!

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