Lamb kebabs with minty pesto
Lamb rump kebabs that are perfect for summer dining
Serves
4
Prep Time
15 mins
Cook Time
5 mins
This recipe combines tender New Zealand lamb with fresh homemade mint pesto to create the perfect zing. Kebabs are super easy to cook which means more time for you to socialise!
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ShareIngredients
500g Quality Mark lamb rumps
cut into 2.5cm pieces2 yellow capsicums
cut into same size as lamb2 small red onions
cut into wedges2 Tbsp olive oil
2 Tbsp fresh mint
2 cups mint leaves
20g pistachio nuts
1 garlic clove
crushed1/2 tsp finely grated lemon zest
3 Tbsp olive oil
Method
Preheat a barbecue grill until hot.
Thread lamb pieces onto the soaked skewers, alternating with the yellow capsicum and adding 2 slices of red onion per skewer.
Mix together the oil and fresh mint and brush over the lamb skewers. Season.
Place on the hot grill and grill for 2-3 minutes on each side until the lamb is medium-rare.
If you prefer your lamb not pink in the center then cook for an extra 2 minutes in total.
Place the mint, nuts, garlic and lemon zest in a small food processor and process until chopped.
Season and drizzle in the olive oil.
Serve lamb skewers with the fresh mint pesto.
A bowl of baby new potatoes and a crisp green salad is good here too.
Nutrition Information per Serving (323g)
This nutrition analysis is based on 4 serves.
