Foodstyle Review Magazine


Skewered lamb with hummus

Easy, light and tasty these lamb skewers are served with hummus and iceberg lettuce, both featured in this issue and a great combo meal for the warm months ahead.

The lamb
Prime lamb – such as Silver Fern Farms lamb medallions or loin packs are ideal. Pictured is the Silver Fern lamb loin, which comes in a packet of two loins. Cut into even pieces, each loin makes up two skewers, or one serving. Dab surplus moisture off the meat with a paper towel before cutting.

Position lamb pieces evenly on a metal skewer, and brush the meat with a little oil. Grill skewers under a hot heat or over barbecue coals. Sear each side by carefully turning the skewers.
Plate two skewers with a 'smear' of hummus (recipe in this issue) dressed with olive oil and a sprinkle of paprika, and a wedge of iceberg dressed with a vinaigrette (such as the one below), and this fresh mint yoghurt.

Mint yoghurt
Place two pottles (250g) of plain Greek yoghurt in a mixing bowl, add a handful of finely chopped mint leaves (avoiding the stalks), finely grated zest of half a lemon, the juice from the lemon half, and season with salt and white pepper.

Bacon vinaigrette
One tbsp of diced smoky bacon, a cup of oil and 1/3 cup of cider or white wine vinegar; 1tbsp runny honey, 1tsp Dijon mustard, salt and white pepper. 

Fry bacon pieces until crispy and place into the jar you are using to combine your dressing. Get rid of most of the bacon fat from the hot frypan and then deglaze it with a little of the vinegar and pour into your jar. Add the rest of vinegar, the oil, 1 tbsp honey, 1 tsp Dijon mustard, season with ground salt and white pepper. Put the lid on the dressing jar and shake, shake, shake, until the oil and vinegar forms an emulsion.


Spring 2015

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