750 g (1 1/2 lb) boneless lamb, from the leg or shoulder, trimmed of excess fat and cut into 1 cm (1/2 inch) cubes
1 onion, thinly sliced
salt
pepper
juice of 1 lemon
2 tablespoons white wine or cider
6 small tomatoes
6 button mushrooms
melted butter or dripping (fat from roasted meat)
savoury boiled rice to serve
1 onion, thinly sliced
salt
pepper
juice of 1 lemon
2 tablespoons white wine or cider
6 small tomatoes
6 button mushrooms
melted butter or dripping (fat from roasted meat)
savoury boiled rice to serve
method
1. Put the lamb cubes in a dish and scatter over the onion slices.
2. Sprinkle with salt, pepper, lemon juice and wine or cider, then cover and leave overnight.
3. When ready to cook, thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.
4. Brush with butter or dripping and grill for 15 minutes, turning frequently.
5. Serve on a bed of savoury rice.
2. Sprinkle with salt, pepper, lemon juice and wine or cider, then cover and leave overnight.
3. When ready to cook, thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.
4. Brush with butter or dripping and grill for 15 minutes, turning frequently.
5. Serve on a bed of savoury rice.
serving amount
serves 6
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