Lamb is one of my favourites and when combined with fresh herbs and home made tatziki- it can’t get much better. This recipe uses lamb keg steak which is a much leaner cut and only needs to be cooked for a short time. Leave it pink in the middle to avoid it going tough. Serve this delicious and healthy dish with wholemeal pita bread or some quinoa cooked in chicken stock.
Preparation time: 10 minutes plus marinating
Cooking time: 10 minutes
600g lamb leg steak, cubed
2 cloves garlic, crushed
2 teaspoons dried oregano
juice of 1 lemon
salt and pepper, to taste
fresh mint leaves, to serve
1 cucumber, sliced, to serve
4 pieces flat bread or cooked quinoa (to serve)
1 cucumber, finely chopped
½ cup low fat natural greek style yoghurt
1. Place lamb, garlic, oregano, half of the lemon juice and salt and pepper in a bowl. Mix well and leave to marinate for at least 20 minutes.
2. While meat is marinating, place cucumber and a pinch of salt in a bowl and leave for 10 minutes. Squeeze out excess moisture and stir in yoghurt and remaining lemon juice.
3. Thread lamb onto skewers then cook on a pre-heated char-grill or BBQ. Cook for 2-3 minutes each side.
4. Place cucumber and mint leaves on flat bread or cooked quinoa. Add lamb and serve with tatziki.