This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb for more information on all things European lamb.
European lamb is among the best in the world and is known for its delicious natural flavour, which complements a whole array of traditional and global dishes.
Whether lightly seasoned to let its rich, natural flavour shine through or kicked up a notch with a spice rub, lamb is a versatile ingredient and a natural, local choice for Irish consumers. With a wide variety of delicious cuts to choose from, lamb is suitable for a range of preparations and cooking styles.
These Lamb Kebabs with Easy Aubergine Caviar and Yogurt Mint Sauce are quick to prepare and a great barbecue option to enjoy al fresco during the summer months, and utilising lamb shoulder in cubes reduces cooking time making it a great go-to option for mid-week or party meals.
Preparation time: 30 minutes (+ 30 hrs marinating)
Cooking time: 10 to 12 minutes
Makes 8 kebabs
– 800g boneless leg of lamb cut into 2.5 cm cubes, you will need about 30-35 pieces
– 2 tbsp olive oil
– 1 clove garlic, crushed
– Few sprigs of fresh thyme
– 1 tsp turmeric powder
– 1 tsp cumin powder
– Salt and pepper
– 2 red peppers cut into 2.5cm cubes
– 800g aubergines
– 3 tbsp olive oil
– 3-4 tbsp lemon juice
– 2 tbsp tahini paste
– 4 sprigs of flat-leaf parsley, finely chopped
Yogurt and mint sauce
– 200ml thick Greek-style yogurt
– 1 – 2 tbsp mayonnaise
– 1 tbsp garlic infused olive oil
– 4 sprigs of mint, finely chopped
1. In a large bowl mix the lamb, oil, garlic, thyme leaves, turmeric, cumin and seasoning. Mix together, cover and refrigerate for at least 30 minutes.
2. While it is marinating remove the stalks from the aubergines and pierce a few times. Place in a large dish, cover and cook in the microwave on high for 12 minutes. They should be nice and soft. Leave until cool enough to handle.
3. Meanwhile, mix the yogurt with the mayonnaise, oil and mint. Season to taste.
4. Chop the peppers into 2.5 cm chunks.
5. Cut the aubergines in two and remove the flesh with a spoon. Place in the bowl of a blender; add the oil, lemon juice, tahini and parsley. Blend just until you have a smooth creamy mixture. Season to taste.
6. Make kebabs alternating the lamb and pepper. Grill on all sides or on the barbecue for 10-12 minutes. Serve with the two sauces and steamed new potatoes.
Tip: The longer you marinate the meat, the more it will develop. If you have time leave it to marinate for several hours before cooking or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.
This feature was created for the ‘Lamb – Try It, Love It Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb a tasty and fun destination for all things lamb.