Thursday, 4 July 2013

Lemony Greeky Lamb Kebabs with Total Tartare Sauce - Wednesday July 3rd 2013

I know - it sounds WRONG! but believe me, Tartare sauce and kebabs is excellent.
Cube boned shoulder of lamb, and marinate for an hour or so in lemon juice, olive oil, salt and oregano. Add to the bowl halved and separated red onions and fresh bay leaves. Thread onto flat skewers and grill until slightly charred and cooked to how you like lamb (I like it just a little pink).

Serve with a wholegrain pilaf (sautéed onions, whole grains (I use 5 grain from Pedon) and lamb stock, simmer for 10 mins until al dente, drain if necessary and allow to dry out slightly) and salad.

And on the side, Total Greek Yoghurt Tartare sauce:

Mix equal parts of Total Greek Yoghurt 2% with Mayonnaise, and stir in :
chopped spring onions
chopped gherkins
chopped capers
chopped parsley
and a little chopped mint if you are serving it with lamb

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