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.1. Cut 450g(1lb) lean lamb leg steaks into cubes and mix in a bowl with 45ml(3tbsp) honey, 15ml(1tbsp) wholegrain mustard, 15ml(1tbsp) cider vinegar and 1 clove garlic, crushed. Mix well, cover and refrigerate for approximately 30 minutes.
2. Meanwhile make the fennel coleslaw. In a bowl place 1 bulb fennel, finely shredded, and 1 red onion, thinly sliced. Add 30ml(2tbsp) cider vinegar, 15ml(1tbsp) wholegrain mustard and 30ml(2tbsp) olive oil, mix well to combine.
3. Thread the lamb cubes onto skewers and cook on preheated grill or barbecue for approximately 12-15 minutes, turning occasionally.
Eat.Serve the kebabs with the fennel coleslaw and flat bread.
Time to cook: Approximately 15 minutes plus
30 minutes marinating.
Lean lamb leg steaks