Skewered Lemon Lamb with Sweet Corn Salsa
Last updated: 2003-08-26
Skewered lemon lamb with sweet corn salsa ready to eat
Can be prepared in advance
Preparation Time: 15 minutes Cooking Time: 10 minutes
Lemons are extraordinarily versatile. The juice can be squeezed to make a refreshing drink or it can be added to other cold drinks or tea. It is an anti-oxidant which prevents discoloration when applied to other fruits and vegetables. This juice is used for dressings and for flavouring all sorts of dressings and sauces. A squeeze of lemon juice adds a different dimension to intrinsically bland foods such as fish and poultry or certain vegetables. Its acidity brings out the flavour of other fruits. The zest makes a wonderfully aromatic flavouring for cakes and pastries.
Before squeezing a lemon warm it gently: either put it in a bowl of pouring boiling water over the top and leave to stand for about 5 minutes or, if you prefer, microwave the lemon for about 30 seconds; this will significantly increase the quantity of juice you will obtain.
For sweet dishes, when you want to add flavour of lemons, but not the grated zest, rub a sugar lump over the skin of the lemon to absorb the oil, then use the sugar as part of the recipe.
This is a really quick BBQ dish that the whole family with enjoy. The flavour from the lemon grass stick will penetrate into the meat and give it a wonderful aromatic flavour. Served with a corn salsa and a jacket potato, this recipe will allow time to socialise with your guests rather than spend it in the kitchen!
For the Lamb
450g (1lb) minced lamb
Zest and juice of lemon
2 tablespoons fresh mint - finely chopped
4 tablespoons matzah meal (fine)
Salt and freshly ground black pepper
12 lemon grass sticks - if unavailable use BBQ sticks soaked in water.
For the Salsa
Preparation Time: 10 minutes Cooking Time: None
2 cooked cobs of corn - corn removed or small tin of sweet corn - drained
1 red pepper - deseeded and finely chopped
3 tablespoons fresh mint
1 small red chilli - deseeded and finely chopped
1 red onion - peeled and finely chopped
2 tablespoons - extra virgin olive oil
Juice and zest of 1 lime
Salt and fresh ground black pepper
For the Lamb
1) Combine all the ingredients.
2) Wrap around the lemon grass sticks and refrigerate for 15 minutes.
3) Grill or BBQ for 10 -15 minutes or until the meat is well browned.
For the Salsa
1) Combine all the ingredients except the mint together.
2) Add the chopped mint just before serving.
To Serve the Stylish Way:
Place 2 skewers of lamb onto a plate with a jacket potato and a generous helping of corn salsa.