Lamb skewers with couscous and minty yoghurt

Description

Spring is well and truly here and lamb is perfectly in season. When it’s lovely and warm outside you don’t necessarily want a full on roast, so use your lamb to make some griddled skewers and serve with couscous to make a lovely and fresh dish.

Ingredients

4 lamb steaks
4 sprigs rosemary (large)
1⁄4tspmustard powder
250gcouscous
1 courgette
2 tomatoes
2clvgarlic
1⁄2 red onion
1 lemon
200mlplain yoghurt (Greek is best)
8 mint leaves
  Olive oil

Summary

Yield
Servings
Prep time20 minutes
Tagslamb main course spring easter

Instructions

 

lamb skewers

Cut the lamb steaks into large chunks, trimming off any fat, and put the pieces into a bowl.

Strip the leaves form the rosemary twigs, leaving only the leaves at the very tip. Finely chop the rosemary leaves you have removed and sprinkle this over the lamb. Also add the mustard powder, salt and pepper and a good glug of olive oil. Mix this thoroughly so each piece of lamb is coated.

Now thread the lamb onto the rosemary twigs. If your twigs are delicate, pierce the lamb with a metal skewer first to make it easier to thread them onto the rosemary. Set the lamb skewers aside to marinade.

Meanwhile, prepare your couscous. Boil a kettle and place the couscous in a bowl, then pour over 300ml of boiling water, mix briefly with a fork and then cover the bowl with a plate and leave for 5 minutes, then fork through the couscous so that it goes fluffy.

Now prepare the veg to put into the couscous. Mince the garlic and chop the courgette into small cubes, about the size of a pea. Gently fry the garlic and courgette in olive oil until the courgette turns golden, then remove from the heat and set aside.

Skin and de-seed your tomatoes. The easiest way to do this is score the skin in two places with a sharp knife, then immerse the tomatoes into boiling water for 20 seconds. When you take them out the skins should slip off.

Cut the tomato flesh into cubes the same size as the courgette and set aside.

Slice the onion very finely and add to the tomatoes.

Finely chop the mint and stir into the yoghurt, add some salt and pepper and a squeeze of lemon juice.

Heat a griddle pan on a high heat. Grill the lamb on each side for about a minute until the pieces are cooked through, but still a bit pink in the middle, then take off the heat to rest for 2 minutes.

While the lamb is resting, add the tomatoes, courgette and onions to the couscous and mix well. Add a squeeze of lemon, some olive oil and salt and pepper to taste.

Serve the lamb skewers with a spoonful of the couscous and some of the minty yoghurt.

If you want to put in a bit of extra effort to the presentation, griddle two thin strips of courgette per person and wrap this around the couscous.

Comments

Yes natural ingredients are

Yes natural ingredients are very important. I also make a point of using only organic stuff..

Can this all be done using

Can this all be done using organic ingredients? As I am very concerned about only eating health foods