Quick Lamb Sticks
Introduction
Serves: 6
Ingredients
500g (about 1 lb 2oz) lamb leg steaks, trimmed and cut into small pieces
Coarsely grated zest 1 small lemon
1 tsp flaky sea salt
Freshly ground black pepper to taste
1 tsp dried mint
1 tsp ground cumin
1 tsp ground coriander seeds
1 Tbsp olive oil
Method
1 Soak bamboo skewers in cold water to cover for 30 minutes. Cut lamb into smallish pieces (small ‘cubes’), so they can be cooked quickly. Put lemon zest, sea salt, black pepper, dried mint, cumin and ground coriander in a dish. Add lamb and massage with the seasonings. Thread onto skewers, then put them in a dish and gently press them flat so they will grill evenly. Cover and leave at room temperature for 30 minutes, or refrigerate for up to 48 hours (bring to room temperature before cooking).
2 Drizzle lamb with olive oil. Cook on a preheated hot barbecue grill rack until golden – this should take about 5 minutes if the pieces of meat are small enough; don’t overcook. Transfer to a plate as they are done and serve hot. Alternatively, cook in a little hot oil in a large cast iron frying pan (skillet) or similar, just until browned and cooked through; don’t overcook.