So this week we are talking about spring.
Wet! Yes.
But as the ground starts to warm up, the gardens come alive. unfortunately as so are the weeds.
This week I bring you a very touchy subject, the spring lamb. We have some ourselves on the farm. But now is this the time we start to see spring lamb on our supermarket shelves.
- 1 boned and rolled lamb shoulder, cut into long strips
- 1 cup of yoghurt
- 2 tbsp of spice powder, I used curry powder but you can use
- Harissa powder, chipotle powder, American style rub or just some smoked salt
Marinate the lamb in a bag pressing out all the air, this ensures all the meat is totally covered and under the influence of the acids of the yoghurt. Once you have bagged up the lamb, pop it in the fridge and forget about it for 3 days. I might just give it a bit of a shake-up each morning but that’s it.
After this time, skewer the meat onto either steel or bamboo skewers. Remember if your using bamboo to soak them in water for at least 10 minutes.
Heat a BBQ or wood-fired oven.
Lightly oil the lamb skewers and place onto the BBQ, cook on high heat until well coloured. Remember colour is flavour!
Now comes the most important part of this recipe. ALLOW THE LAMB TO REST
This is so important, especially as you have cooked it on the BBQ which is an extremely vigorous heat. This heat cooks the lamb so quickly that you need to give it time to rest.
Serve the lamb with
Cous Cous, cooked as per packet instructions
Greek yoghurt
Fresh coriander
Preserved Lemons