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Oregano lamb with cashew sauce
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Grilled zesty lamb skewers with a delicious, nutty sauce.
Ingredients:
  • 24 lamb frenched cutlets, excess fat trimmed
  • 200ml fresh lemon juice
  • 185ml (3/4 cup) olive oil
  • 125.00 ml loosely packed roughly chopped fresh oregano
  • Salt & freshly ground black pepper
  • Olive oil, extra, to grease
  • 145g (1 cup) salted toasted cashew nuts
  • 36.40 gm olive oil
  • 1 (about 150g) brown onion, coarsely grated
  • 2 small fresh red chillies, deseeded, finely chopped
  • 400ml can coconut milk
  • 185ml (3/4 cup) chicken style liquid stock
  • 60ml (1/4 cup) fresh lemon juice
  • 21.00 gm soy sauce
Instructions:
  • Start by adding half of the cashews to the food processor and pulse until finely chopped. Transfer to a small bowl. Then, add the rest of the cashews along with 2 teaspoons of oil to the processor and blend until a smooth paste forms.
  • In a saucepan over medium heat, heat the remaining oil. Add onion, garlic, and chillies and cook for 3 minutes until soft. Add cashews and cashew paste, cooking and stirring for another 3 minutes. Then, stir in coconut milk, stock, juice, and soy sauce. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes until the sauce slightly thickens. Cover the surface with non-stick baking paper and set aside.
  • Arrange the lamb slices in a single layer, slightly overlapping, in a glass or ceramic ovenproof dish.
  • Whisk lemon juice, oil, and oregano together using a fork until well combined. Season with salt and pepper, then pour over the lamb. Cover with plastic wrap and refrigerate for 2 hours to marinate, turning the lamb occasionally.
  • Preheat a barbecue grill or chargrill to medium-high heat and lightly grease with extra oil. Drain the lamb, saving the marinade. Grill the lamb for 6-8 minutes, turning and basting with the reserved marinade until it reaches your desired doneness. Place the lamb on a serving platter and cover with foil to keep warm.
  • Peel off the baking paper from the sauce, and gently stir over low heat for 2 minutes or until warmed. Transfer to a bowl and enjoy with the lamb.

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