Travel Reference
In-Depth Information
Lamb brochettes
Cook these lamb skewers quickly to keep the meat pink and tender.
1 Put the ground coriander in a bowl
and stir in half the garlic. Add 3 tbsp
of the olive oil, half the honey, the
lemon zest, and pepper to taste. Coat
the lamb with the rub and marinate
in a bowl for 20 minutes in a cooler.
SERVES 4
TIME TO COOK 8 MINS
2 tbsp ground coriander
4 garlic cloves, crushed, or
1 tsp garlic puree
2 To make the vinaigrette, use a fork
to whisk together the remaining oil,
vinegar, and fresh cilantro in a bowl.
Stir in the tomatoes and set aside.
7 tbsp olive oil
2 tsp honey
1 tsp grated lemon zest
salt and pepper
2
1
⁄
4
lb (1kg) lamb, cut
into chunks
For the vinaigrette:
2 tbsp red wine vinegar
6 tbsp fresh cilantro, chopped
3 Remove the meat from the marinade
and thread onto oiled metal skewers,
season with salt, place in the grilling
cage and grill over the campfire or
barbecue for 8 minutes, or until
evenly browned. Serve with the
tomato vinaigrette.
5 ripe tomatoes, chopped
