How To Make Spring Lamb Skewers with Lightly Pickled Allotment Salad
Serves:
Ingredients
- 1 lb spring lamb, cut into cubes
- 1 red onion, chopped
- 1 bell pepper, cut into chunks
- 1 zucchini, cut into rounds
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- for the salad:
- 2 cups mixed salad greens
- 1 cup sliced cucumber
- 1 cup radishes, thinly sliced
- 1/2 cup fresh herbs (such as mint, parsley, or dill), chopped
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
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In a bowl, combine the olive oil, lemon juice, honey, Dijon mustard, garlic, rosemary, salt, and pepper. Mix well.
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Add the lamb cubes to the marinade and toss until well coated. Let it marinate for at least 15 minutes.
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Preheat the grill or grill pan over medium-high heat.
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Thread the marinated lamb onto skewers, alternating with the onion, bell pepper, zucchini, and cherry tomatoes.
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Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
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While the skewers are grilling, prepare the pickled salad. In a bowl, combine the white wine vinegar, sugar, and salt. Stir until sugar and salt dissolve.
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Add the salad greens, cucumber, radishes, and fresh herbs to the bowl. Toss until well coated in the pickling liquid. Let it sit for at least 10 minutes before serving.
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Serve the grilled lamb skewers with the lightly pickled allotment salad.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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