Skewered lamb with hummus
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.
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
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.
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.
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
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
2015 Foodstyle Review. All
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