Toolbar
12 Dec 2012

Serves 4
PREP 20mins plus marinating
COOK 25mins
 

3 tsp paprika
1 tsp ground cumin
1 tsp sumac
1 tsp ground fennel seeds
1 1/2 tbsp olive oil
2 tbsp lemon juice
800g boneless lean lamb leg, cut into 4cm cubes
1 large onion, cut into wedges
4 Greek pita breads, lemon wedges, to serve

romesco sauce
1 tbsp olive oil
2 garlic cloves, sliced
1/2 ancho chilli, seeded
1 red capsicum, chopped
2 Roma tomatoes, chopped
1 eschalot, finely chopped
1 slice sourdough bread, crusts removed, cut into 1.5cm pieces
1/3 cup (50g) hazelnuts, roasted, skins removed
1 tbsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil

 

1 Combine spices, 1 tbsp of oil and lemon juice in a bowl. Add lamb and marinate for 30 mins.

2 Meanwhile, to make romesco sauce, heat olive oil in a pan on medium. Cook garlic and chilli for 30 secs, until fragrant. Add capsicum, tomato and eschalot. Cover and cook for 15-20 mins, until vegetables soften. Cool slightly. Transfer to a food processor and add bread, nuts, vinegar and 2 tbsp water. Process until smooth. With motor running, add extra virgin olive oil in a thin, steady stream, until thick. Stand for 20 mins.

3 Preheat a barbecue on medium. Thread lamb and onion onto skewers and brush with remaining oil. Cook for 4-5 mins for medium, or until cooked to your liking. Grill bread for 2-3 mins each side, until browned. Serve lamb skewers with bread, lemon wedges and sauce.


Rate this item
(3 votes)
Last modified on Wednesday, 12 December 2012 05:29
Gary Mehigan

Hi my Fellow Food Obsessed,
I have finally done it! A website which brings all my projects together in one neat little package. My website will hopefully be a place you will visit regularly for ideas, advise, recipes, tips and information about what I am doing throughout the year. From Masterchef to my books, my restaurants and the wonderful brands I represent including Ariston, Citibank, Masterfoods & Brita Water Filters, and my favourite recipes to cook, places to eat, and anything else I think you might like to hear about.  So sign up to my newsletter, and we will send you updates when there are new things/stuff/food to share. So tell your family & friends, and join my food obsession. Happy Eating. Gary.

How to stay connected with Gary Mehigan

Enquiries

Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Subscribe to my newsletter

Get the latest on news and offers direct to your email

FOLLOW GARY