Luscious Lamb with Crabbie’s Alcoholic Ginger Beer

The second instalment in one’s spiffing dish of the week is Lamb Rosemary Brochettes and Cucumber-Beetroot Salad in Vanilla- Yoghurt Raita, Oh I say! Terribly tasty and rather easy to make.

One will need:

Ingredients: 400g lean meat from a leg of lamb cut in to cubes, 1 large red onion cut in to large cubes, 1 large red pepper cut in to large cubes, 1 large yellow pepper cut in to cubes, 4 large sprigs of rosemary for brochette skewers.

Marinade: 3 tbsp vegetable oil, 2 tbsp minced garlic, 1 tbsp sweet paprika powder, 1 tbsp garam masala powder, 1 tbsp minced raw paw paw paste, 2-3 crushed bay leaves, 4-6 sprigs of marjoram, 2-3 sprigs of lemon thyme, 4 tbsp of Greek yoghurt, 1 lemon zest and juice, salt and pepper to taste.

Salad: 1 medium cucumber cut in to 2cm cubes, 1 large boiled beetroot cut in to 2cm cubes, 2 tbsp olive oil, 1 tbsp chopped coriander leaves, ½ tsp finely chopped ginger, salt and pepper to taste.

Raita: 150g Greek yoghurt, 1 vanilla pod with seeds scraped, salt, pepper and sugar to taste.

Method: Mix all marinade ingredients with the lamb, peppers and onions and leave for 4 hours. Skewer the lamb on rosemary sprigs and cook over a hot barbeque or grill. Mix all the salad ingredients together with the raita and serve with the lamb brochettes.

Lamb is a totally spiffing accompaniment to Crabbie’s Alcoholic Ginger Beer and with a dashing of ginger in the salad, what more could one ask for?
Do let us know how you get on chaps!

Chin Chin