Curtis’ lamb skewer recipe is a treat at Easter, or any time of year. It’s gluten free, too.
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In a medium bowl, combine the oil, garlic, thyme, sumac and lemon rind. Season well. In a large bowl, toss the lamb and 1/4 cup (60ml) of the oil mixture to coat. Cover and place in the fridge for at least 2 hours to develop the flavours.
To make the yoghurt sauce, in a food processor, process yoghurt, coriander, mint, lemon juice and oil. Season. Cover and place in the fridge to chill.
Heat a barbecue grill or chargrill on medium-high. Thread lamb onto 6 metal or soaked bamboo skewers. Cook on the grill, turning, for 6 mins or until evenly browned and cooked to medium-rare doneness. Transfer to a serving platter to rest.
Meanwhile, toss the mushrooms in a large bowl with the remaining oil mixture to coat. Thread mushrooms onto 12 metal or soaked bamboo skewers. Cook on the grill, turning once, for 8 mins or until mushrooms are tender and lightly charred.
Place the mushroom skewers on the serving platter with the lamb skewers and serve with yoghurt sauce.
Serve with sumac, mint leaves, coriander leaves, thyme sprigs and lemon wedges
COOK. STORE. SAVE.
Use it up
If you have any leftover yoghurt sauce, use it to drizzle over roast beef or our Sticky Slow-Roasted Lamb.