Thyme Lamb Brochettes with Braised Spring Vegetables

You can use lamb shoulder, leg or even be super-flash and use the tender lean loins meant to make these simple meaty skewers. And don’t try to make the accompanying vegetables in April. Broadbeans, peas and asparagus are all at their peak in spring so make the most of them now.

Serves:

4
Prep Time:

20 min
Marinating Time:

2 hr
Cooking Time:

20 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients
Ingredients

800	Gm	Lamb	Lean lamb leg or shoulder cut into 2cm cubes
1	Tbsp	Fresh Thyme
2	Clove(s)	Garlic	Crushed
1/2	Whole	Lemon Peel	Finely grated
2	Tbsp	Olive Oil

Braised Vegetables

6	Tbsp	Extra Virgin Olive Oil	In total
1	Clove(s)	Garlic	Finely sliced
1	Whole	Leek(s)	White part only, sliced
1	Slice(s)	Prosciutto	Finely sliced
500	Gm	Peas	Shelled
750	Gm	Broadbeans	Double peeled
1	Whole	Zucchini	Small, cut into 1cm pieces
1	Bunch(es)	Asparagus	Medium thickness, cut into 1cm pieces
1/2	Cup(s)	Chicken Stock	or water
6	Leaves	Fresh Mint	Very finely sliced
2	Tbsp	Goat's Curd	Optional

Directions

Marinate lamb in mixture of oil, lemon zest, garlic and thyme with some sea salt and black pepper for 2-12 hours covered in the fridge. Thread meat onto soaked wooden skewers and bring back to room temperature.

Cook on a hot barbecue, under a grill or in a large pre-heated frying pan to medium rare.

In a medium frying pan, soften the garlic and leek in half the oil, stirring through the prosciutto. Add the peas and stock or water and simmer for five minutes. Add the zucchini and asparagus and cook for one minute more.

Stir through the broadbeans and warm through then remove from heat and add the mint, thyme, remaining oil and lemon juice. Transfer to a shallow bowl and top with the goat’s curd. Serve alongside a platter of the brochettes.