Main Meals
Yoghurt-lamb and lemon on skewers with dill rosmarino pasta
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Wine/Spirit Pairing
Black Oystercatcher White Pearl
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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