Another lamb recipe for Love Lamb Week!
Grilled Lamb and Rosemary skewers, Mussenden Za’atar salt, Broighter Gold lemon and hummus. Match made in heaven with the lamb
500g lamb leg meat
4 Rosemary stalks, most of the leaves removed
2 teaspoons Mussenden Za’atar salt
Skewer the meat onto the rosemary. Mix the salt and oil and rub all over the lamb. Cook in a hot grill pan or bbq to your liking
1 tin chickpeas drained
Juice 1 lemon
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoon sesame seeds
1 tablespoon chopped rosemary
Salt to taste
Cook the shallot and garlic in a tablespoon of the oil until soft and golden. Add sesame and cook for a minute. Reserve 2 tablespoons of the chickpeas. Blend the rest with the shallot mixture, lemon juice and 2 tablespoons of the oil. Add a dash of water and blend to a purée. Season. Fry the remaining chickpeas and rosemary in the oil for a minute. Serve on top of the hummus with the kebabs. Scatter a little more of the salt on top.