Name: Lamb skewers with pistou, eggplant dip & Lebanese bread
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 1
Cuisine: lebanese
Ingredients: 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes; Salt & freshly ground black pepper; 200g ctn eggplant with shallots dip; 4 rounds Lebanese bread, cut in half; Lemon wedges, to serve; 40.00 ml finely grated lemon rind; 20.00 ml finely chopped fresh continental parsley; 20.00 ml finely chopped fresh oregano; 18.20 gm olive oil; 1 garlic clove, finely chopped

Lamb skewers with pistou, eggplant dip & Lebanese bread

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Prep Time:
20 minutes

Cook Time:
8 minutes

Total Time:
28 minutes

Zesty French pistou dressing with garlic, olive oil, and fresh herbs - a perfect match for lamb.

Ingredients:

4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
200g ctn eggplant with shallots dip
4 rounds Lebanese bread, cut in half
40.00 ml finely grated lemon rind
20.00 ml finely chopped fresh continental parsley
20.00 ml finely chopped fresh oregano
18.20 gm olive oil
1 garlic clove, finely chopped

Instructions:

Skewer the lamb pieces evenly and generously season with salt and pepper.
Combine lemon zest, fresh parsley, oregano, olive oil, and minced garlic in a small bowl. Adjust seasoning with salt and pepper to taste.
Preheat a barbecue or chargrill to high heat. Cook the lamb for 2 minutes on each side for a medium-rare doneness or until cooked to your preference. Remove from the heat.
Transfer the eggplant dip to a serving bowl. Fold the bread into triangles and place them on a platter with the dip. Serve the lamb skewers on a separate platter, drizzle with pistou, and serve with lemon wedges.

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