These flavor-packed lamb skewers are ready to go in under 20 minutes – perfect for a last-minute barbecue. Serves: 4 Prepare: 10 minutes Cook: 10 minutes 4 lamb loin chops, fat trimmed 100g pack fresh mint, stems removed Zest and juice of 2 unwaxed lemons 3 tbsps rapeseed or olive oil 4 cloves garlic 3 peppers, mixed colours 2 red onions 1 courgette Olive oil spray Preheat the grill to high. Cut the lamb into chunks of about 2cm, removing the bone and visible fat. To make the pesto, whizz the mint, lemon zest and juice, oil and garlic in a food processor. Mix half the mint pesto with the lamb, cover and set aside. Chop the peppers, onions and courgette into pieces of about 2cm. Skewer the lamb and veggies, coat lightly with olive oil spray and grill for 10-12 minutes, turning once. Remove from the grill and brush the remaining mint pesto over all the skewers before serving.
This serves 4. Begin this recipe 1 day ahead. Begin this recipe 1 day ahead. Ingredients: 1kg flank steak 1/3 cup (80ml) extra virgin olive oil 1 garlic clove, thinly sliced 6 thyme sprigs 6 thyme sprigs 2-3 bunches mixed heirloom baby (Dutch) carrots, washed, trimmed, 2cm stalks left 2 tsp each cumin and caraway seeds 1 tbs honey SUMAC LABNEH 1 cup (280g) thick Greek-style yoghurt Juice of 1/2 a lemon 1 tbs sumac CUCUMBER, MINT & FENNEL SALAD 1 large telegraph cucumber, thinly sliced thinly sliced 2 tsp fennel seeds 1/2 bunch mint, leaves picked 2 tbs extra virgin olive oil Juice of 1 lemon For the sumac labneh, combine yoghurt, lemon juice and lemon juice and ½ tsp salt flakes in a bowl. Transfer yoghurt mixture to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and weigh down. Chill for 24 hours to drain. Place steak, 2 tbs olive oil, garlic, thyme and 2 tsp salt flakes in a bowl and toss to coat. Set as