Pan Asian Lamb Skewers
20 minutes prep, 12-16 minutes cook
Serves 0
Ingredients
450-675glean lamb neck fillets or boneless shoulder, trimmed and cut into 2.5cm cubes
For the Herb & Spice Marinade:
2 tbsps freshly chopped flat-leaf parsley
2 tsps fennel seeds, crushed
2 tsps cardamom pods, crushed
3 tbsps rapeseed or olive oil
Salt and freshly milled black pepper
2 tsps balsamic vinegar
Method
To prepare the herb and spice marinade; in a large shallow non-metallic dish mix all the ingredients including those from the store cupboard together.
Place the lamb cubes in the mixture and coat well on both sides. Cover and refrigerate for up to 2 hours, or overnight if time allows.
Remove the lamb from the marinade and thread onto 6 small wooden skewers (previously soaked in water for 20 minutes).
Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side. Serve on a bed of mixed couscous salad.
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