Barbecued Lamb Brochettes

With Dates, Pistachio & Honey

Of course you know how to roast a leg of lamb and very delicious it is too. But now we are serving barbecued kebabs at The Black Horse we thought you might enjoy this slightly more unusual lamb recipe.

Ingredients For 6

3 x Lamb Loin Fillets
2 tablespoons Olive Oil 1 Lime- Juice and zest
1 Lime, Juice and Zest
½ teaspoon Sumac
½ Teaspoon Cinnamon
Pinch of Saffron
Salt & Pepper
12 Dates, stoned and halved
50g Green Pistachios, chopped
2 tablespoons Runny Honey

For the Raita
1 Cucumber
400g Greek Yoghurt
1 tablespoon Cumin Seeds
Fresh mint, leaves picked off and shredded
Salt & Pepper and Pink Peppercorns

Method

• Cut the lamb into 24 even sized pieces, toss in a bowl with the Olive Oil, Lime Juice,
Sumac, Cinnamon, Saffron and Salt & Pepper. Leave in the fridge to marinate for two
hours or more.

• Thread the lamb and dates alternately onto skewers.

• Mix the pistachio and honey. Season with black pepper. Drizzle some of this mixture
onto the lamb.

• Prepare the raita by halving and deseed the cucumber, then grate it on the largest
holes of a box grater. Mix with the yoghurt, cumin, shredded mint and seasoning.

• Grill the Lamb Brochettes on a hot barbecue for 6-8 minutes, turning regularly.

• Finish the brochettes with an extra coating of the pistachio and honey and serve
with the Cucumber Raita and Courgette Ribbons.

Cantonese saying: “If it has four legs and it’s not a table, eat it.”