Pair charred, juicy lamb on skewers with the freshness and bite of crunchy garden vegetables in a pickled dressing. It makes a lovely light supper
Prep:30 mins
Serves 6
3 garlic cloves4 tbsp rapeseed or olive oil2 tbsp cider vinegarlarge bunch thyme600g boneless lamb leg meat, cut into small chunks
STEP 1Pound the garlic with a large pinch of sea salt using a pestle and mortar, or the back of a knife, then whisk with the oil, vinegar and thyme in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it’s well coated. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re using wooden skewers, soak them in cold water first for 30 mins.STEP 2About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill. Set aside. Can be made and chilled the day before.STEP 3Thread the meat onto the soaked wooden or metal skewers and heat a barbecue or griddle pan until hot. Cook the skewers for 3-4 mins on each side until well charred, basting with the reserved marinade. Serve the skewers in a pile with the salad on the side.
