Ingredients
- 750 g diced lamb shoulder or leg
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp dried oregano
- 2 garlic cloves, chopped
- 50 ml extra virgin olive oil
- 2 lemons, zest and juice
- 1 tbsp clear honey
- Quinoa salad
- 200 g quinoa
- 2 ripe tomatoes, diced
- 1/2 bunch chopped fresh parsley
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Minted yoghurt
- 150 g Greek yoghurt
- 2 tbsp chopped, fresh mint
- 1 garlic clove crushed
Instructions
- Place the lamb in a bowl. Add the spices, oregano, garlic, half the oil, half the lemon zest, half the juice and season with salt and pepper. Stir, then thread onto skewers. Mix the remaining oil, lemon juice and honey, and set aside.Â
- Rinse the quinoa and place in a saucepan. Add 250 ml of water and bring to the boil. Cover and simmer gently for 12 minutes. Remove from the heat but leave to sit for 5 minutes. Stir in the tomatoes, parsley, oil, vinegar and season to taste.Â
- Combine the yoghurt, mint and garlic with a little salt and pepper, then stir well.Â
- Preheat the grill to a high setting. Place skewers on a foil-lined grill pan. Drizzle over half the honey and lemon oil, grill for 3 minutes on each side until charred.Â
- Rest for 5 minutes. Serve the lamb and salad with the mint yoghurt. Drizzle over the remaining honey and lemon oil.
