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free-range leg of lamb

Easter recipes

Leg of lamb with harissa brinjals

1 hour

Easter recipes

Apricot-and-harissa-crusted lamb

3 hours

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Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

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Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Kebabs

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time (or overnight)

Cooking Time 10 minutes

Ingredients

500 g free-range leg of lamb, cubed
1 large seedless lemon
Rosmarino pasta, cooked, for serving
Chopped dill, for serving
Olive oil, for serving
Steamed greens, for serving

For the marinade, mix:

½ cup plain yoghurt
1 t ground cumin
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

Method

1. Mix the lamb with the marinade. Allow to stand at room temperature for half an hour (or overnight in the fridge). At the same time, soak 6 thin wooden or bamboo skewers in water.

2. Pour boiling water over the lemon, then quarter and slice. Thread the lamb and lemon onto the skewers, then slide under a hot grill and cook for 4 to 5 minutes on each side until nicely browned but still rare.

3. Mix the cooked pasta with a little olive oil and the chopped dill. Serve with the grilled lamb and steamed greens.

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Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Ingredients

Method