These succulent babies are perfect for a BBQ, Moroccan feast or alongside an easy salad for a light meal. Add flavour by using stripped, mature rosemary branches to skewer your lamb. I procured mine from a median strip infront of a supermarket… very difficult to buy decent mature rosemary that is sturdy enough to whittle and use as a skewer!
- 4 lean lamb backstraps (diced)
- 1 tblsp Cumin Seeds
- 1 tblsp Coriander Seeds
- 1 tblsp Black Peppercorns
- 1 tsp Turmeric
- 1 clove Garlic
- Freshly ground rocksalt or seasalt flakes
- “Glug” Olive Oil
- 1 red onion, cut into thick wedges
- 1 yellow capsicum, cut quarters, then halved into squares
Dry roast your peppercorns, coriander and cumin seeds small frying pan until aromatic. Transfer to a mortar and pestle and pound until ground well.
Stir in the tumeric and salt. Add the garlic clove and crush until spices and garlic make a paste. Pour in a good “glug” of olive oil and stir until all combined.
Place lamb and marinade in a bowl and toss until well coated.
Cover and place in fridge to marinate for at least 30 minutes. At the same time, soak 4 wooden skewers or prepare your stripped rosemary skewers.
When ready to cook, push your lamb tightly onto your skewers, alternating with onion and capsicum.
Preheat your bbq or griddle pan to very hot. Flick a little water onto the bbq or pan – if it sizzles loudly, the pan is ready. Place your lamb on the bbq or pan and cook until nicely charred each side.
Once cooked to your liking (I prefer medium rare) remove from pan and allow to rest for 5 minutes before serving.
Delicious with Moroccan Spiced Couscous.