Lamb Skewers With Mint & Fetta Gremolata
Lemon zest, fetta and mint, Oh My! Take a walk down the yellow brick road with this moreish Mediterranean medley. You’ll need courage, a brain and real heart to prepare this menu. Just kidding! Although a few skewers would be handy...
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ punnet
cherry tomatoes
1
zucchini
½
lemon
1 clove
garlic
300 g
Lamb Leg Portion
¼ block
fetta cheese
(Contains: Milk;)
1 bunch
mint
½ cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
1 tbs
olive oil
½ cup
boiling water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil. To prepare the ingredients, halve the cherry tomatoes and finely chop the mint. Cut the zucchini into 5 mm thick rounds and the lamb leg into 2 cm cubes. Zest and juice the lemon, and peel and crush the garlic. Lastly, crumble the fetta.
Toss the cherry tomatoes and zucchini in half of the olive oil and season with salt and pepper. Place on a prepared oven tray and cook in the oven for 20-25 minutes or until tender.
Combine the lemon juice, garlic and remaining olive oil in a medium bowl. Season with salt and pepper. Add the diced lamb and toss to coat well. Set aside to marinate for 10 minutes.
To make the mint gremolata, combine the lemon zest, fetta, and mint in a small bowl.
Meanwhile, place the couscous and a pinch of salt in a bowl and pour over the boiling water. Stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove cling wrap, drizzle with a little olive oil and fluff the couscous with a fork. Gently fold through the roasted vegetables.
Thread the lamb onto the skewers. Heat a large frying pan or BBQ hot plate over a medium-high heat. Add the skewers and cook turning for 5-6 minutes or until cooked to your liking.
To serve divide the vegetable couscous between plates, top with the lamb skewers and sprinkle with the mint gremolata.
