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Rosemary Lamb Skewers With Warm White Bean Salad

 
Type of Dish: Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for: Lazy Sundays

Goes Well With

Ingredients

  • 800
    g
    Lamb Loin
    cut into 2cm cubes.
  • 3
    clove(s)
    Garlic
    crushed.
  • 1
    tbsp
    Red Wine Vinegar
  • 2
    can(s)
    White Beans - Canned
    drained and lightly rinsed.
  • 2
    clove(s)
    Garlic
    finely sliced.
  • 2
    tbsp
    Pine Nuts
    toasted.
  • 1
    stalk(s)
    Celery
    sliced.
  • 1
    tbsp
    Fresh Rosemary
    finely chopped.
  • 1
    tbsp
    Flat Leaf Parsley
    finely chopped.
  • 2
    whole
    Tomatoes
  • 4
    tbsp
    Extra Virgin Olive Oil

Directions

  • 1 Marinate the lamb in the garlic, oil and vinegar for two to twelve hours. Season well with sea salt and black pepper then thread the lamb on to metal skewers or wooden satay sticks that have soaked all day in water. Or thread onto sharpened rosemary twigs.
  • 2
  • 3 Just before serving, stir through the tomato to warm but not cook it and finally the pine nuts.
  • 4 Barbecue the lamb skewers over high heat on the char grill without overcooking them.
  • 5 Serve two lamb skewers with a generous spoonful of the beans and perhaps a piece of lemon.

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