Tender marinated lamb is grilled to perfection and served with a fresh minty yogurt sauce
INGREDIENTS
Servings: 4
Leg of lamb, boneless, trimmed, cut into 1 ½ cubes
3 lbs
Plain whole-milk yogurt
1 quart
Canned/jarred green peppercorns in brine, rinsed, drained, small chopped
¼ cup
Shallots, minced
¼ cup
Garlic, minced
5 cloves
Fresh lemon juice
3 tbsps
Sugar
2 tsps
Ground cumin
1 tsp
Fresh cilantro, small chopped
½ cup
Fresh mint, small chopped
½ cup
Kosher salt
to taste
Fresh ground black pepper
to taste
Skewers
18
DIRECTIONS
- Place all ingredients from yogurt to cumin into a large bowl and whisk well. Add fresh mint and cilantro, season with salt and pepper, stir well.
- Reserve one cup of the yogurt sauce and keep it in the fridge till it’s time to serve the skewers.
- Pour the remaining sauce into a large sealable plastic bag. Place lamb cubes inside, seal the bag and turn it to coat the lamb well. Place in the fridge and let marinate overnight.
- An hour before you start grilling, soak the skewers in water.
- Pre-heat a grill pan or light a grill. Remove the lamb cubes from marinade, divide it between 18 skewers evenly, season with more salt and pepper. Grill the skewers for about 7 minutes, turning regularly, until charred in spots. Place the skewers on a platter, serve with the yogurt sauce.
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