These marinated lamb skewers and fresh nectarine salad is the perfect balance of spices and natural sweetness. Try it for a delicious warm-weather meal.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 1 hour marinating & 5 mins resting time
+ 1 hour marinating & 5 mins resting time
Ingredients
1/3 cup (90g) Greek-style yoghurt
1 tbs finely grated ginger
2 garlic cloves, crushed
1 tbs garam masala
1 tsp ground turmeric
800g Coles Australian Lamb Fillet*, cut into 3cm pieces
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Method
Step 1
Combine the yoghurt, ginger, garlic, garam masala and turmeric in a glass or ceramic bowl. Add the lamb and toss to coat. Cover and place in the fridge for at least 1 hour or overnight to develop the flavours.
Step 2
To make the chilli-lime dressing, combine the oil, lime juice, chilli, garlic, ginger, lime rind and cumin seeds in a screw-top jar. Season.
Step 3
Thread lamb onto 12 metal or soaked bamboo skewers. Spray with olive oil spray. Heat a barbecue grill or chargrill on medium-high. Cook lamb, turning, for 7-8 mins or until lightly charred and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 4
Combine lentils, tomato, nectarine, lettuce, cucumber, coriander and mint in a large bowl. Drizzle with half the dressing and toss to coat. Season.
Step 5
Divide the lentil salad and lamb skewers among serving plates. Drizzle with remaining dressing to serve.
Swap me: Try other lamb cuts, such as rump steak or backstrap, in this recipe.
SERVE WITH lime halves
*Selected stores only. If unavailable, use Coles Australian Lamb Diced.
Curried lamb skewers with nectarine and lentil salad
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 1 hour marinating & 5 mins resting time
+ 1 hour marinating & 5 mins resting time
Ingredients
1/3 cup (90g) Greek-style yoghurt
1 tbs finely grated ginger
2 garlic cloves, crushed
1 tbs garam masala
1 tsp ground turmeric
800g Coles Australian Lamb Fillet*, cut into 3cm pieces
2 x 400g cans lentils, rinsed, drained
400g Perino tomatoes, halved
2 white nectarines, stoned, cut into wedges
2 baby gem lettuces, leaves separated
1 continental cucumber, chopped
1 cup coriander leaves
1 cup mint leaves
Chilli-lime dressing
90ml extra virgin olive oil
1/4 cup (60ml) lime juice
2 long green chillies, seeded, finely chopped
1 garlic clove, crushed
3 tsp finely grated ginger
3 tsp finely grated lime rind
1 1/2 tsp cumin seeds
Description
These marinated lamb skewers and fresh nectarine salad is the perfect balance of spices and natural sweetness. Try it for a delicious warm-weather meal.
Method
Step 1
Combine the yoghurt, ginger, garlic, garam masala and turmeric in a glass or ceramic bowl. Add the lamb and toss to coat. Cover and place in the fridge for at least 1 hour or overnight to develop the flavours.
Step 2
To make the chilli-lime dressing, combine the oil, lime juice, chilli, garlic, ginger, lime rind and cumin seeds in a screw-top jar. Season.
Step 3
Thread lamb onto 12 metal or soaked bamboo skewers. Spray with olive oil spray. Heat a barbecue grill or chargrill on medium-high. Cook lamb, turning, for 7-8 mins or until lightly charred and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 4
Combine lentils, tomato, nectarine, lettuce, cucumber, coriander and mint in a large bowl. Drizzle with half the dressing and toss to coat. Season.
Step 5
Divide the lentil salad and lamb skewers among serving plates. Drizzle with remaining dressing to serve.
Swap me: Try other lamb cuts, such as rump steak or backstrap, in this recipe.
SERVE WITH lime halves
*Selected stores only. If unavailable, use Coles Australian Lamb Diced.
