Ingredients
- For the marinade
- 1/2cup plain yoghurt
- 1 garlic clove, crushed
- 6 rosemary stalks, leaves roughly chopped
- 1/2 tsp ground cinnamon
- 2 tbsp wholegrain mustard
- 1tbsp ground cumin
- 1kg lamb leg cubes
- For the salsa
- 3 tbsp butter
- 1 tbsp avocado oil
- 4 artichoke hearts, roughly sliced (use frozen artichoke hearts)
- 500g brown mushrooms, sliced
- 1/4cup capers
- 1/4 cup fresh flat-leaf parsley salt and freshly ground black pepper, to taste
- 16 fresh bay leaves
- 4 stalks fresh basil
- 3 lemons, cut into wedges
Instructions
1. Combine all the marinade ingredients in a large bowl. Add the lamb, stir to coat well and leave to marinate in the fridge for at least 1 hour.
2. For the salsa, gently heat the butter and oil in a frying pan and sauté the artichokes and mushrooms until golden and tender. Remove from the heat, stir in the capers and parsley, season and set aside.
3. Preheat the oven to 200 °C.
4. Push the marinated lamb cubes onto 8 skewers, alternating the meat with the bay leaves. Place on a baking tray and roast until tender, about 20 minutes (or you can braai them).
5. Serve hot, garnished with the basil and lemon.
