Skewered Lamb with Coriander Yogurt
|Lean boneless lamb||2 Pound (900 Gram)|
|Onion||1 Large, grated|
|Thyme sprigs/Rosemary sprigs||5|
|Lemon||1 , rind grated and juice extracted|
|Caster sugar||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Olive oil||3 Fluid Ounce (75 Milliliter, 1/3 Cup)|
|Ground black pepper||To Taste|
|Rosemary sprigs||3 (To Garnish)|
|Grilled lemon wedges||2|
|For the coriander yogurt|
|Natural yogurt||1⁄4 Pint (150 Milliliter, 2/3 Cup Thick Variety)|
|Chopped fresh mint||15 Milliliter (1 Tablespoon)|
|Chopped fresh coriander||15 Milliliter (1 Tablespoon)|
|Grated onion||10 Milliliter (2 Teaspoon)|
1. To make the coriander yogurt, mix together the yogurt, mint, coriander and grated onion and transfer to a small serving dish.
2. To make the kebabs, cut the lamb into small chunks and put in a bowl. Mix together the grated onion, herbs, lemon rind and juice, sugar and oil, then add salt and pepper and pour over the lamb.
3. Mix the ingredients together and leave to marinate in the fridge for several hours or overnight.
4. Drain the meat and thread on to skewers. Arrange on a grill rack and cook under a preheated grill for about 10 minutes until browned, turning occasionally. Transfer to a plate and garnish with rosemary. Serve with the grilled lemon wedges and the coriander yogurt.