Lamb – Sunbeam GC7800 User Manual

Page 13

Lamb.

Mediterranean Kebabs with Tahini Yoghurt
Serves 4

Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes

4 Tablespoons olive oil

1 lemon, washed

cup white wine

2 large cloves garlic, peeled and sliced

Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped

bunch fresh basil leaves, finely shredded

Tahini yoghurt
125ml low fat plain yoghurt

cup tahini

Freshly cracked seasoned pepper

Soak 12 bamboo skewers in water
(preferably overnight)

In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).

The next day thread meat onto skewers.

Mix together the onion, tomatoes and basil in a
bowl, set aside.

Mix together the yoghurt, tahini, pepper, set
aside.

Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (6) at a time in
two batches for 8-10 minutes each batch. Wrap
kebabs in foil after cooking.

Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.

Note:

• Tahini can be found in good deli’s or health

food stores.

• Tahini is a ground sesame seed paste.

Shallot, Garlic & Lime Lamb Cutlets Serves 4
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
1 lime

Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.

Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)

Serve with green leafy vegetables and baked
sweet potato.

Note:

• Mirin is a sweet Chinese white wine.

• Mirin is available from good Asian grocery

stores.