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01 Oct 2008
LAMB NOW ON THE GRAND FINAL MENU PART IV
There’s nothing more Australian than a feed of lamb and a game of footy.
Here's one of the Captains favourite recipes
Lamb and lemon skewers
Preparation time: 15 minutes
Cooking time: 12 minutes
Serves 4
800g Lamb rumps, cut into 2cm cubes
1/4 cup lemon juice
1 tbsp olive oil
2 tsp dried oregano
2 small red onions, cut into 6 wedges
2 small lemons, halved
4 pita breads
1/2 cup (120g) hummus
100g mixed salad leaves
1. Combine Lamb, juice, oil and oregano. Cut the halved lemon into 1cm slices. Thread Lamb onto skewers, alternating with lemon slices and onion.
2. Preheat a large frying pan or barbecue until moderately hot. Cook skewers for 2-3 minutes on each side or until cooked to your liking.
3. Remove the Lamb from the heat, cover loosely with foil and rest for 3 minutes before serving. Serve with pita breads, hummus and salad leaves.
Tip: You can also use Lamb steaks (round or topside) for this recipe.
Keep an eye out for the Meat & Livestock BBQ competition, part of the out-of-ground activities for the SANFL 'be active' Grand Final
Check back tomorrow for more favourite Lamb recipes from this years Grand Finalists