Ingredients: – For 4 Skewers
2 Lamb Steaks
20 button mushrooms
20 cherry tomatoes
1 tsp Oregano
1 tsp Coriander Seeds
1 tsp Cumin Seeds
¼ tsp Turmeric
½ tsp Chilli Flakes
1 Garlic Clove
Method:
In a pestle and mortar crush all the spices and garlic.
Cut the lamb into bite sized chunks and cover in the spice mixture for at least an hour.
Put on a BBQ skewer (if wooden you will need to have soaked it first), with the mushroom and tomatoes.
BBQ or grill until the Lamb is cooked to your preference turning regularly.
Serve with Lemon & Coriander Couscous and a Beetroot and Feta Salad.
NB: If you want to make up a batch of this seasoning (maybe to take camping!) then either don’t add the garlic until your ready to marinate or use a teaspoon of dried garlic in place of the fresh.
The BBQ went very well this year, it was quieter then usual but that was by design, it meant we could concentrate more on providing great food rather then a mass of burgers and sausages.
Beer Bum Chicken: Piri Piri or Lemon & Coriander.
Leg of Lamb: Harrisa or Rosemary & Thyme
I made this great Mint Jelly to go with the Lamb, just a little different to the normal mint sauce that I find can be a little acidic.
Ingredients:
200ml White Wine Vinegar
150g Caster Sugar
1 packet Gelatine (0.5oz) (or 2 teaspoons of Powdered Pectin)
200ml Rosemary Wine
Finely chopped bunch of Mint
Rosemary Wine: (Made at least 2 weeks before)
Add 2 sprigs of rosemary to a bottle of wine and lightly shake, leave to steep for a minimum of 2 weeks.
Method:
Heat the vinegar in a pan to boiling point and simmer to reduce the liquid by about ¼.
Mix the sugar and the gelatine and slowly whisk into the pan until dissolved.
Add the wine and simmer for 5 minutes, then add the mint. Simmer for about a minute and then spoon into a sterilised jar.
