How to make honey and mustard lamb kebabs
It's Love Lamb Week, and to celebrate get in the last of this year's barbecuing with these glazed skewers and serve with a fresh cucumber salsa
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Prep: 15 minutes
Cook: 12-15 minutes
Serves 4
400g/14oz lean lamb leg steaks, cut into 2.5cm cubes
2 small red onions, peeled and cut into wedges
1 small red pepper, cored, deseeded and cut into chunks
1 small yellow pepper, cored, deseeded and cut into chunks
For the honey and mustard marinade
60ml/4tbsp clear honey or maple syrup
30ml/2tbsp Dijon or English mustard
30ml/2tbsp fresh orange juice
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped rosemary leaves
For the cucumber salsa
½ cucumber, finely diced
1 small dessert apple, cored and finely chopped
2 spring onions, finely chopped
Juice of 1 large lime
½ x 30g pack fresh mint leaves, finely chopped
Potato wedges, to serve
In a large shallow dish, mix all the marinade ingredients together. Cover and leave to marinate in the fridge for 10-20 minutes. Meanwhile, prepare the salsa; in a large bowl mix all the salsa ingredients together.
Thread the lamb with the vegetables onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated moderate grill, on a prepared barbecue or on the hob in a frying pan for 12-16 minutes, turning once, until any meat juices run clear.
Transfer the kebabs to a warm plate and serve with potato wedges and the cucumber salsa.
Recipe from simplybeefandlamb.co.uk
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