Recipes

Marinated Lamb Brochettes with Pea and Mint Pesto and a Pea Salad

Ingredients:

• 1kg boneless leg of lamb, cut into 2cm cubes
• 8 rosemary skewers, leaving a little bit of leaf on top

Marinade

• 200ml Oleifera rapeseed oil
• Juice of 2 lemons
• 4 tbsp flat leaf parsley, finely chopped
• 3 tsp ground cumin
• 6 tbsp coriander, chopped
• 2 tsp paprika
• Sea salt and black pepper

Mint Pesto

• 50g frozen peas
• 10g mint leaves, stalks removed
• 2 tbsp Oleifera rapeseed oil
• 2 tbsp white wine vinegar
• 1 tbsp honey

Pea Salad

• 170g rocket leaves
• 200g frozen peas, defrosted, uncooked
• ½ red chilli, finely chopped

Method:

• Mix the marinade ingredients together in a non-metallic bowl. Add the lamb and stir it gently.
• Marinate in the fridge for 4 hours.
• To prepare the pesto, cook the peas for 3 minutes and drain, Blitz all of the ingredients in a food processor to a smooth consistency. Set aside.
• To prepare the pea salad, combine the rocket, chilli and peas in a bowl and mix.
• Remove the lamb from the marinade and thread the cubes of meat onto long rosemary skewers or long wooden skewers that have been previously soaked in boiling water for 10 minutes.
• Preheat the grill or light the barbecue and when ready to cook place the brochettes on the grill and cook for 6-8 minutes turning once or twice.
• Serve the brochettes with the pea salad and drizzle with the mint pesto.