Lamb skewers with pistou, eggplant dip & Lebanese bread recipe

0:20 Prep | 0:08 Cook | 4 Servings |  Capable cooks

Pistou is a traditional French dressing made from garlic, olive oil and fresh herbs. This zesty version is the perfect accompaniment to lamb.

Ingredients

4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
Salt & freshly ground black pepper
1 x 200g ctn eggplant with shallots dip (Savion brand)
4 rounds Lebanese bread, cut in half
Lemon wedges, to serve

Pistou

2 tbs finely grated lemon rind
1 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh oregano
1 tbs olive oil
1 garlic clove, finely chopped
Salt & freshly ground black pepper

Preparation

1. Thread the lamb evenly among skewers. Season with salt and pepper.

2. To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.

3. Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.

4. Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

- You will need 12 bamboo or metal skewers for this recipe.
- If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Author: Amanda Kelly | Image credit: Steve Brown | Publication: Australian Good Taste