Friday, 29 May 2009

Grilled Lamb with Couscous and Cucumber Yoghurt Salad

Grilled Lamb Kebab 

600 g lamb shoulder, trimmed boned, cut into 1-inch pieces 
2 large garlic cloves, crushed 
1 tablespoon fresh rosemary leaves 
1 teaspoon fresh thyme leaves 
1 teaspoon cumin powder 
1 teaspoon black pepper 
Pinch cayenne pepper 
Coarse sea salt 
2 tablespoons extra-virgin olive oil 
juice from 1/2 lemon 
6 metal skewers 

Prepare barbecue (medium-high heat) or preheat broiler. 

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, cumin, black pepper and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste and lemon juice on the lamb and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the lamb to come to room temperature. 

Thread lamb on skewers, leaving 1/2-inch space between each piece. 
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. 

Fruity Couscous 

2 cups couscous 
3 cups boiling hot chicken broth 
sun-blushed tomatoes, finely chopped 
dried apricot, chopped 
dried cranberries, chopped 
black olives, pitted and sliced 
fresh coriander, finely chopped 
2 tbsp extra-virgin olive oil 

Put couscous and apricots, cranberries, tomatoes and olives in a large bowl. Stir 2 tablespoons olive oil into the boiling broth, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh coriander leaves and season. 

Cucumber Dill Yoghurt Salad 

1 cucumber, quartered, remove seeds and sliced 
2 tbsp chopped fresh dill 
1/2 cup yoghurt 
1 tbsp lemon juice 
salt and pepper 

Stir some more chopped fresh dill leaves and lemon juice into yogurt and season.