Recipes
Lamb kebabs with mint pesto
Zingy pesto adds a nice freshness to these kebabs and crushed potatoes
Zingy pesto adds a nice freshness to these kebabs and crushed potatoes
(10 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: £1.61 per serving
Nutritional Information
Each 347g serving contains
Energy
1423kj
340kcal
1423kj
340kcal
17%
Fat
17.4g
17.4g
Med
25%
25%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.21g
0.21g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
410kj/98kcal
Typical energy values per 100g:
410kj/98kcal
Ingredients
500g new potatoes, halved if large
1tbsp rapeseed oil
Juice and zest 1 lemon
1tsp dried oregano
300g Butcher's Selection Lamb Leg Steaks, cut into chunks
2 courgettes, sliced
2 red onions, cut into wedges
1 clove garlic, chopped
25g mint leaves, picked and chopped, plus extra to serve
75g baby spinach
1tbsp extra virgin olive oil
You will also need 8 wooden skewers, soaked in water
Method
1
Put the potatoes in a pan of water and bring to the boil. Cook for 25 minutes until soft, then drain well.
2
Meanwhile, mix half the oil, 1tsp of the lemon juice, 1tsp of the lemon zest and the oregano in a bowl. Add the lamb, courgettes and onions and cover. Leave in the fridge to marinate.
3
Preheat the oven to 200C/180C Fan/Gas 6.
4
Put the potatoes on a baking tray and crush using a fork. Drizzle with the remaining oil and roast for 25 minutes.
5
Meanwhile, make the pesto by blending the garlic, chopped mint, spinach, olive oil and remaining lemon juice in a processor. Season with a grind of black pepper.
6
Preheat the grill to high.
7
Thread alternate pieces of lamb, courgette and onion onto the skewers. Grill for 15-25 minutes, turning regularly, until cooked.
8
Spoon the pesto over the kebabs and serve with the crushed potatoes.