Name: Mint and honey lamb skewers with tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 clove garlic, quartered; 1/2 cup loosely packed fresh mint leaves; 1/2 teaspoon each cracked black pepper and sea salt flakes; 2 tablespoon olive oil; 1/3 cup (115g) honey; 8 lamb fillets (550g) tzatziki dressing; 1 lebanese cucumber (130g), halved lengthways; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 cup (280g) yoghurt

Ingredients

2 clove garlic, quartered

1/2 cup loosely packed fresh mint leaves

1/2 teaspoon each cracked black pepper and sea salt flakes

2 tablespoon olive oil

1/3 cup (115g) honey

8 lamb fillets (550g) tzatziki dressing

1 lebanese cucumber (130g), halved lengthways

2 tablespoon lemon juice

1 clove garlic, crushed

1 cup (280g) yoghurt

Method

1.Pound garlic, mint, pepper and salt in a mortar and pestle until mixture resembles a thick green paste. Stir in oil and 1 tablespoon of the honey.

2.Thread lamb onto eight x 25cm (10-inch) metal skewers. Place lamb in a shallow baking dish; pour over mint mixture. Turn skewers to coat in the mixture.

3.To make tzatziki dressing; remove and discard seeds from cucumber; coarsely grate flesh into a medium bowl. Stir in remaining ingredients until combined.

4.Cook lamb on a heated oiled grill plate (or grill or barbecue) about 10 minutes, turning occasionally, or until cooked as desired. Remove lamb from heat.

5.Just before serving, drizzle lamb with remaining honey. Serve with tzatziki dressing.

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking.
Note

Woman's Weekly Food

Ingredients

Method

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