Lamb skewers

It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.


Preparation Time 20 minutes

Ingredients

• 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
• Salt & freshly ground black pepper
• 1 x 200g ctn eggplant with shallots dip (Savion brand)
• 4 rounds Lebanese bread, cut in half
• Lemon wedges, to serve

Pistou

• 2 tbs finely grated lemon rind
• 1 tbs finely chopped fresh continental parsley
• 1 tbs finely chopped fresh oregano
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• Salt & freshly ground black pepper

Preparation

• Thread the lamb evenly among skewers. Season with salt and pepper.
• To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
• Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
• Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

• You will need 12 bamboo or metal skewers for this recipe.
• If using bamboo skewers, you will need to soak them in cold water for 10 minutes.