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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Thyme Lamb Brochettes With Braised Spring Vegetables

 
Type of Dish: Main
Serves:
4
Prep Time:
20 min
Marinating Time:
120 min
Cooking Time:
20 min
Primary Ingredient:
Lamb
Best Suited for: Lazy Sundays

Goes Well With

Ingredients

  • 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
    g
    Peas
    shelled
  • 750
    g
    Broadbeans
    double peeled
  • 1
    whole
    Zucchini
    small, cut into 1cm pieces
  • 1
    bunch(es)
    Asparagus
    medium thickness, cut into 1cm pieces
  • 1
    cup(s)
    Chicken Stock
    or water
  • 6
    leaves
    Fresh Mint
    very finely sliced
  • 2
    tbsp
    Goat's Curd
    optional
  • 800
    g
    Lamb
    lean lamb leg or shoulder cut into 2cm cubes
  • 1
    tbsp
    Fresh Thyme
  • 2
    clove(s)
    Garlic
    crushed
  • 1
    whole
    Lemon Peel
    finely grated
  • 2
    tbsp
    Olive Oil
Print Shopping List

Directions

  • 1 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.
  • 2 Cook on a hot barbecue, under a grill or in a large pre-heated frying pan to medium rare.
  • 3 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.

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