Name: Mini lamb and mint skewers
Cook time: 30 min
Total time: 30 min
Ingredients: 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 2 clove garlic, crushed; 1 tablespoon sumac; 1 teaspoon ground allspice; 500 gram lamb backstrap, diced into 3cm pieces; 1/4 cup (70g) greek-style yogurt; 3/4 cup firmly packed fresh mint leaves; 1 green onion, chopped coarsely; 24 fresh mint leaves, extra

Ingredients

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

2 clove garlic, crushed

1 tablespoon sumac

1 teaspoon ground allspice

500 gram lamb backstrap, diced into 3cm pieces

1/4 cup (70g) greek-style yogurt

3/4 cup firmly packed fresh mint leaves

1 green onion, chopped coarsely

24 fresh mint leaves, extra

Method

1.Combine oil, juice, garlic, spices and lamb in medium bowl. Cover; refrigerate 3 hours or overnight.

2.Blend or process 1 tablespoon of the yogurt with mint and onion. Combine in small bowl with remaining yogurt.

3.Cook drained lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes.

4.Skewer 1 mint leaf then 1 piece of the lamb on each toothpick; serve with minted yogurt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook