Serves 4
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Ingredients:
- 400g Northumbrian Lamb Leg, cut into 2.5cm cubes
- 2 small red onions, peeled and cut into wedges
- 1 small red pepper, cored, deseeded and cut into chunks
- 1 small yellow pepper, cored, deseeded and cut into chunks
- For the Honey and Mustard Marinade:
- 4 tbsp Chain Bridge Honey
- 2 tbsp Dijon or English mustard
- 3 tbsp fresh orange juice
- Salt and freshly milled black pepper
- 2tbsp freshly chopped rosemary leaves
- ½ cucumber, finely diced
- 1 small dessert apple, cored and finely chopped
- 2 spring onions, finely chopped
- Juice of 1 large lime
- ½ x 30g pack fresh mint leaves, finely chopped
- Potato wedges, to serve
Method:
1. In a large shallow dish, mix all the marinade ingredients together. Cover and leave to marinate in the fridge for 10-20 minutes.
2. Meanwhile, prepare the salsa; in a large bowl mix all the salsa ingredients together.
3. Thread the lamb with the vegetables onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated moderate grill, on a prepared barbecue or on the hob in a frying pan for 12-16 minutes, turning once, until any meat juices run clear.
4. Transfer the kebabs to a warm plate and serve with potato wedges and the cucumber salsa.
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