Greek Lamb Kebobs with Cumin Scented Crème Frâiche
These pieces might seem large but this will ensure the meat will be crisp and seasoned on the outside and medium rare on the inside. For well done meat, cut pieces smaller. The savoury crème fraîche is perfectly cooling and refreshing.
Greek Lamb Kebobs with Garlic Mint Yogurt
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These pieces might seem large but this will ensure the meat will be crisp and seasoned on the outside and medium rare on the inside. For well done meat, cut pieces smaller. The savoury crème fraîche is perfectly cooling and refreshing.
Author:
Lynda
Ingredients
- 1 boneless leg of lamb - salt to taste
- 1 jar Perth Pepper and Pestle Curry Sweet Mustard
- 1 small onion cut in quarters and separated into layers
- Olive Oil (to drizzle)
- 1 Cup crème fraîche or well drained plain yogurt
- 1 clove garlic crushed
- 1 tsp cumin seeds toasted
- 1 tsp honey
- 1 tbsp fresh mint, chopped
- sprigs of mint to decorate, preferably with flowers
Instructions
- Cut lamb into irregular chunks about 2” X 2”. Lightly score the meat over the entire surface (scoring will hold the mustard and help tenderize).
- Place meat and Curry Sweet Mustard into a plastic bag to marinate 8 hours or overnight.
- Place lamb into large bowl and drizzle lightly with olive oil.
- Skewer meat chunks alternately with individual pieces of onion to separate meat.
- Place kebobs onto hot, well oiled BBQ grill. Grill to desired doneness and well caramelized. (DO NOT OVERCOOK).
- Transfer pieces to serving platter
Cumin Scented Crème Frâiche
- Mix all ingredients together and garnish with mint sprigs and flowers.
What you need to make this recipe
[wpsc_products product_id='1726']Try our other Sweet Mustards
[wpec_product_slider category="Sweet Mustard"]Tags: Sweet Mustard - Curry Wine Jelly
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