Lamb brochettes with coriander beetroot lentils
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh coriander stalks, chopped |
| 1 | Clove garlic, crushed | |
| 1 | Orange, grated rind of | |
| 2 | tablespoons | Olive oil |
| Cracked pepper to taste | ||
| 400 | grams | Lean lamb leg steaks, cubed |
| 8 | Wooden skewers, soaked | |
| 1 | can | (450g) diced beetroot, drained |
| 1 | Red onion, finely chopped | |
| 1 | can | (450g) red kidney beans drained |
| 1 | cup | Coriander leaves |
| ½ | cup | Chopped walnuts or pecans, toasted |
Directions
Preheat griller or barbecue. Mix together coriander stalks, crushed garlic, grated rind of orange, olive oil and cracked pepper in a bowl. Toss meat in coriander mixture and thread onto skewers. Put in a shallow bowl and stand 10 minutes or until required.
Drain beetroot into medium saucepan, add red onion and boil for five minutes until liquid evaporates and onion is tender. Remove. Combine with beetroot, kidney beans, coriander leaves and the nuts. Mix in orange juice, oil, and season with salt and pepper.
Grill or barbecue the meat over high heat 3 - 4 minutes on each side until tender. Accompany with beetroot lentils.
Adelaide "Sunday Mail" 16 Feb 1997