| Type of Dish: | Main |
| Serves: |
4
|
| Prep Time: | |
| Marinating Time: | |
| Cooking Time: | |
| Primary Ingredient: | |
| Best Suited for: | Lazy Sundays |
Rosemary Lamb Skewers With Warm White Bean Salad
Goes Well With
Ingredients
- 800gLamb Loincut into 2cm cubes.
- 3clove(s)Garliccrushed.
- 1tbspRed Wine Vinegar
- 2can(s)White Beans - Canneddrained and lightly rinsed.
- 2clove(s)Garlicfinely sliced.
- 2tbspPine Nutstoasted.
- 1stalk(s)Celerysliced.
- 1tbspFresh Rosemaryfinely chopped.
- 1tbspFlat Leaf Parsleyfinely chopped.
- 2wholeTomatoes
- 4tbspExtra Virgin Olive Oil
Directions
- 1 Marinate the lamb in the garlic, oil and vinegar for two to twelve hours. Season well with sea salt and black pepper then thread the lamb on to metal skewers or wooden satay sticks that have soaked all day in water. Or thread onto sharpened rosemary twigs.
- 2
- 3 Just before serving, stir through the tomato to warm but not cook it and finally the pine nuts.
- 4 Barbecue the lamb skewers over high heat on the char grill without overcooking them.
- 5 Serve two lamb skewers with a generous spoonful of the beans and perhaps a piece of lemon.
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