BBQ lamb skewers with griddled baby courgettes recipe
Barbecue lamb skewers This delightful summery dish of barbecued lamb with griddled courgettes and Little Gem lettuce comes with a tasty blue cheese dressing. 400g/14oz lamb leg, diced into 2cm/¾in dice4 tbsp olive oil½ tsp dried thyme½ tsp dried oregano½ tsp dried mint1 lemon, zest and juicesalt and freshly ground black pepper 400g/14oz lamb leg, diced into 2cm/¾in dice 4 tbsp olive oil ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried mint 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz blue cheese100g/3½oz soured cream1 tsp finely chopped fresh mint1 tsp finely chopped fresh parsley 100g/3½oz blue cheese 100g/3½oz soured cream 1 tsp finely chopped fresh mint 1 tsp finely chopped fresh parsley 6 baby courgettes2 Little Gem lettuces 6 baby courgettes 2 Little Gem lettuces Method To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside.To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered).Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place.While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs.