Food & Home Entertaining

CHARRED LAMB-RUMP

SKEWERS WITH SALSA VERDE

Serves 4EASY30 mins + 30 mins,

to marinate

WHAT YOU NEED

SKEWERS

1kg lamb rump, cut into cubes

4tbspoliveoil

6 fresh rosemary sprigs,

roughly chopped

4 garlic cloves, peeled and crushed

2 tsp salt

SALSA VERDE

2 handfuls fresh flat-leaf parsley

2 handfuls fresh basil

4 garlic cloves, peeled

zest and juice of 2 lemons

200ml olive oil

chives, to garnish (optional)

fresh thyme sprigs, to garnish

(optional)

HOW TO DO IT

1 For the skewers, carefully thread the

lamb-rump cubes onto 4 soaked

wooden skewers. Set aside.

2 Mix the 4 tbsp olive oil, chopped

rosemary, crushed garlic and salt

together in a shallow dish. Place the

skewers in the dish and toss to coat

well. Cover the dish with cling film

and set aside to marinate at room

temperature, about 30 minutes.

3 For the salsa verde, place the

parsley, basil, peeled garlic, lemon

zest and juice, and 200ml olive oil in a

blender. Blitz until smooth. Set aside.

4 Heat a griddle pan until hot. Place

the marinated skewers in the pan and

grill over high heat until cooked and

charred in places, turning regularly,

about 8 – 10 minutes.

5 Serve the skewers with the salsa

verde alongside, for drizzling. Garnish

with the fresh chives and thyme sprigs,

if desired.

CHARRED LAMB-RUMP SKEWERS

WITH SALSA VERDE

46 APRIL 2019

5 WITH 1

* Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za