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Grilled lamb and spring onion skewers
Grilled lamb and spring onion skewers
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Prep Time:
150 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Curtis Stone's savory lamb paired with vibrant spring onions and flavorful roasted pepperonata is a must-try!
Ingredients:
  • 1/2 small brown onion
  • 2 cloves garlic
  • 1/2 tsp ground coriander
  • 10.00 gm smoked paprika
  • 62.50 ml coriander leaves
  • 62.50 ml fresh parsley leaves
  • 42.00 gm lemon juice
  • 18.20 gm Olive Oil
  • 600g Lamb Leg Boneless Roast, fat trimmed, cut into 3cm cubes
  • 2 spring onions, roots trimmed, cut into 3cm strips
  • 4 red capsicums
  • 54.60 gm Olive Oil, divided
  • 1/2 red onion, sliced thinly
  • 1 tsp red wine vinegar
  • Extra virgin olive oil, to serve
  • 1 lemon, cut into wedges to serve
Instructions:
  • Puree onion, garlic, ground coriander, smoked paprika, fresh coriander, parsley, lemon juice, and olive oil in a food processor until smooth marinade forms.
  • In a medium mixing bowl, coat the lamb generously with the marinade. Cover and refrigerate for 2-8 hours.
  • Preheat your oven to 250°C with a baking tray inside.
  • Coat the capsicum with 2 tablespoons of olive oil, season with a pinch of salt and pepper. Transfer to a hot baking tray and roast in the oven for 25-30 minutes until the skin is blistered and golden brown.
  • Place the capsicums in a spacious mixing bowl, seal it with plastic wrap, and allow them to cool. The trapped steam will assist in loosening the skin from the flesh.
  • Next, combine the red onions with 1 tablespoon of oil and red wine vinegar in a large mixing bowl for marinating. Lightly season with salt and pepper.
  • After the capsicums have cooled, gently peel off the skin, removing the seeds and stem. Slice them thinly and mix with the red onion. Season to taste. Preheat a barbecue or grill pan on high heat.
  • Skewer a combination of 3 pieces of lamb and 2 pieces of spring onion on each skewer, creating a total of 8 skewers. Season generously with salt and pepper.
  • Grill the skewers for 4-6 minutes, turning occasionally, until the lamb is browned and cooked to medium rare. Rest lightly covered with foil for 2 minutes before serving.
  • Plate the pepperonata elegantly, placing 2 skewers on each plate. Finish with a drizzle of extra virgin olive oil and serve with refreshing lemon wedges on the side.

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