Lamb espetada amagwinya with tzatziki and quick carrot pickle
8
Easy
15 minutes
25 minutes
Deliciously messy, these lamb espetada vetkoek with tzatziki and carrot pickle marry traditional South African favourites with unexpected flavours for an unforgettable braai dish.
Ingredients
Method
- 1 x 800 g pack Woolworths lamb espetadas
- 2 x 4 packs Woolworths amagwinya vetkoek
- 2 x 150 g tubs Woolworths tzatziki For the quick carrot pickle:
- 1/2 cup white vinegar
- 1 t Dijon mustard
- 2 t sugar
- 3 T water
- 3 carrots, peeled into ribbons
Method
Ingredients
1 Braai the espetadas according to package instructions. Allow to rest, allow to rest for 15 minutes, then remove the skewer and thinly slice the lamb.
2 Toast the amagwinya on the braai, then slice in half and add a generous amount of tzatziki. Add the thinly sliced lamb, followed by the carrot pickle and serve with extra napkins.
3 To make the pickle, heat the vinegar, mustard seeds, sugar and water in a saucepan. Stir until the sugar and salt has dissolved. Pour over the carrot ribbons and set aside.
Production and food styling: Bianca Jones
Videography: Kaylene Sauls
Photography: Shavan Rahim
Woolworths free-range lamb shanks and knuckles are specially selected for flavour, while the deboned leg of lamb espetadas have a fresh, light seasoning making them versatile and easy to cook. Keen to add more lamb to your braai plans this summer? Shop these and more from Woolworths' lamb range.
There are no comments yet.
Comments