lamb

Marinated Lamb Skewers with Haloumi and Grape Tomatoes

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On a bit of a Tapas roll this weekend, creating and making some awesome finger food. A lot of my creations come from what I’ve got in the fridge – lamb, haloumi, grape tomatoes and greek yoghurt!

Just marinate the lamb overnight in rosemary, garlic, lemon juice and rice bran oil, prepare the tomato and haloumi, thread all the ingredients onto the skewers and place in fridge until ready to cook.

Cook on the  BBQ or just pan fry till golden and delicious!


Marinated Lamb Skewers with Haloumi and Grape Tomatoes


Ingredients

400-500g lamb leg steak, diced into 2 cm pieces

2 tablespoons fresh rosemary, chopped or 1/2 tablespoon of dried rosemary

4 garlic cloves, smashed with a back of a knife and roughly chopped

juice of 1 lemon

2 tablespoon rice bran oil, olive oil or grapeseed oil

180g Haloumi, sliced then cut into squares

1 punnet of grape or cherry tomatoes halved

bamboo skewers, short or long

Yoghurt Dipping Sauce

1/4 cup greek yoghurt

1/4 teaspoon of dried oregano or 1 teaspoon of fresh chopped oregano

1 garlic clove, cruched

dash of lemon juice and salt & pepper


Method

  1. Combine the lamb, rosemary, garlic, lemon juice and oil in a container, season and marinate at least 4 hours or overnight.
  2. Make the dipping sauce ahead of time to enable the flavours to be absorbed. Whisk all dipping sauce ingredients together in a small bowl, place in fridge till ready to use. Will last 3-4 days.
  3. To assemble the skewers, thread the haloumi on very slowly, (turning the skewer as you go, learn’t the hard way and mine kept breaking) then a piece of lamb, more haloumi, half a tomato, lamb, haloumi and tomato.
  4. Repeat this process until all ingredients are used, cook immediately on a fry pan/bbq or place in fridge till ready.
  5. Serve with dipping sauce as finger food or as a meal with  flatbread and salad.
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Ancient Grain Salad with Ras el Hanout Lamb Meatballs

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I finally found a recipe that used Freekah as the main element. It’s another crazy superfood that I found, with more than four times the fibre content then brown rice, high protein, good prebiotic effect, low fat, rich in calcium, iron and zinc and overall Freek-ing good for you !! Haha… Just had to throw that line in there! It’s very similar to brown rice in flavour and texture. You will find it in the health food isle of your supermarket and  health food stores. This recipe was adapted from one of my favourite homecooks Valli Little, I think I have a little piece of her in every recipe, I try, adapt or create!


Ras el hanout Lamb Meatballs with Ancient Grain salad


Serves 2-4

Ingredients


Lamb Meatballs
500 g lamb mince
1/2 tbsp ras el hanout (Moroccan spice blend, available from supermarkets or you can make a version of it yourself)
1 clove garlic minced
1 tbsp ginger minced
1/2 tsp salt
1/2 tsp ground black pepper

Ancient Grain Salad
1 cup dry Freekah cooked per packet instructions ( I used chicken stock)
1 can of brown lentils , washed and drained
1/3 cup mixed seeds and nuts (pine nuts, pumpkin and pepitas)
1/2 cup of sultanas or craisins
1 cup coriander and italian parsley, finely chopped
1/3 cup mint leaves, chopped

Dressing
Juice of a lemon
1/4 cup oil
1 tbsp honey
Salt and pepper


 

  1. Combine all lamb meatball ingredients and mix well. Shape into balls and place on tray , cover and place in fridge till ready to cook.
  2. Cook the Freekah according to packet instructions, drain and combine with the lentils. I toasted my seeds and nuts slightly in a small frypan before adding to salad, purely optional, I think it gives a nice crunch. Then add the sultanas or craisins and herbs.
  3. Whisk up dressing ingredients, season to taste and pour over salad, mix through with a fork, gently, trying not to break the lentils. Place in fridge until meatballs are ready.
  4. Heat a fry pan with 2 tablespoons of oil and cook the meatballs until done, alternatively line a baking tray with baking paper and cook @180c fan forced 15-20 mins ( you don’t get the caramelisation on the outside of the meatball if you use the oven). When ready drain on paper towel, serve with salad and Greek yoghurt.

    NOTES
    You could use the ras el hanout on a butterflied leg of lamb or a whole chicken, just mix with 2tbs oil and marinate.
    Freekah will last 3 days in the fridge.