Everyday recipes
Honey and mint lamb skewers with tzatziki
See more recipes in this week's Woman's Day.
INGREDIENTS
mint leaves, ½ cup, plus extra, sliced to serve
garlic, 4 cloves, chopped
black peppercorns, 1 teaspoon
dried chilli flakes, ½ teaspoon
honey, 2 tablespoons, plus extra, to drizzle
olive oil, 1 tablespoon
wholegrain mustard,
1 tablespoon
lamb backstrap, 500g, cubed
(see tip)
short bamboo skewers, 16,
soaked
lemon wedges, to serve
TZATZIKI
Greek yoghurt, 2 cups
Lebanese cucumber, 1, seeded, finely diced
lemon, 1, juice
olive oil, 1 tablespoon
garlic, 1 clove, crushed
METHOD
MAKES 16- In a mortar and pestle, combine mint, garlic, peppercorns and chilli. Pound to a thick paste.
- Stir in honey, oil and mustard.
- Thread 4 cubes of lamb onto each skewer. Place skewers on lined tray and coat with marinade. Cover and chill 30 minutes.
- TZATZIKI Combine all ingredients and season to taste. Cover and chill until required.
- Heat a large frying pan or barbecue plate on high. Cook skewers 8-10 minutes, turning on all sides, until cooked to your liking. Sprinkle tzatziki with
extra mint. Serve skewers with tzatziki and lemon wedges.
TOP TIP- Cut lamb into 2cm cubes for even cooking.
- To save time, you can use ready-made tzatziki.
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