1 kg (2 lb) lean lamb
8 small tomatoes
12 small mushrooms
8 small tomatoes
12 small mushrooms
for the Marinade
2 tablespoons chopped fresh mint
1/2 cup vinegar
2 tablespoons brown sugar
pinch of dry mustard
1/2 teaspoon salt
3 tablespoons butter or oil
grated rind of 1 lemon
1/4 cup white wine
1/2 cup vinegar
2 tablespoons brown sugar
pinch of dry mustard
1/2 teaspoon salt
3 tablespoons butter or oil
grated rind of 1 lemon
1/4 cup white wine
method
1. Cut lamb into 4 cm (1 1/2 inch) cubes.
2. Place in a bowl, add marinade and mix well.
3. Cover and stand for 1 or 2 hours.
4. If marinating for longer, place in refrigerator.
5. Lift meat from marinade and alternate meat, tomatoes and mushrooms onto skewers.
6. Barbecue over hot coals or cook under pre-heated grill for 20 minutes, or until cooked to taste.
7. Turn and baste frequently with marinade while cooking.
2. Bring to the boil, take off heat and allow to stand for 30 minutes.
3. Add white wine.
2. Place in a bowl, add marinade and mix well.
3. Cover and stand for 1 or 2 hours.
4. If marinating for longer, place in refrigerator.
5. Lift meat from marinade and alternate meat, tomatoes and mushrooms onto skewers.
6. Barbecue over hot coals or cook under pre-heated grill for 20 minutes, or until cooked to taste.
7. Turn and baste frequently with marinade while cooking.
for the Marinade
1. Place all ingredients except white wine in a saucepan.2. Bring to the boil, take off heat and allow to stand for 30 minutes.
3. Add white wine.
serving amount
serves: 4
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