LAMB SKEWERS WITH CHUNKY GREEK SALAD
These lamb loin fillets are grilled in a zingy lemon and oregano marinade. Paired perfectly with a chunky Greek salad and mint yoghurt dressing. Serve with lightly grilled flatbreads or boiled new potatoes.
Another delicious recipe in collaboration with the lovely folk at Silver Fern Farms. Their lamb loin fillets are perfect for the summer barbecue season and so quick and easy to cook.
Lamb Loin Skewers
2 packets of Silver Fern Farms Lamb Loin Fillets
2 teaspoons lemon zest
1 teaspoon dried oregano
1 sprig rosemary
1 tablespoon olive oil
Chunky Greek Salad
1/2 cucumber, cut into small chunks
120 grams cherry tomatoes, halved
16 kalamata olives
1/2 red onion, halved and thinly sliced
1 teaspoon oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Lemon & Mint Yoghurt Dressing
1/2 cup greek yoghurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon lemon zest
Serve with flatbreads or boiled new potatoes and lemon wedges
Cut lamb loin fillets into 3cm cubes. Thread 3 - 4 pieces onto each skewer and place on a baking tray. Top with lemon zest and dried oregano, season with salt and pepper. Dip rosemary sprig in olive oil and brush over all sides of meat. Set aside to marinate for 15 minutes.
Meanwhile, in a large bowl combine salad ingredients. Season with salt and pepper.
In a small bowl, mix together yoghurt, chopped mint and lemon zest. Season with salt and pepper.
Bring the grill to a medium/high heat. Grill skewers for 2 - 3 minutes on each side or until cooked to your liking. Remove from heat, loosely cover with foil and rest for 5 minutes.
Serve skewers with salad, yoghurt dressing, lemon wedges and either flatbreads or boiled new potatoes.