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1. Cut 450g(1lb) lean lamb leg steaks into 2.5cm(1inch) cubes and thread onto skewers with 1 red onion, cut into wedges. Melt 50g(2oz) butter and add leaves from 1 sprig fresh rosemary, brush over the skewers and cook under a preheated grill for 12-15 minutes, turning occasionally.
2. Meanwhile make the caper dip: in a bowl mix together 30ml(2tbsp) capers, drained and rinsed, 3 pickled gherkins, chopped, 15ml(1tbsp) wholegrain mustard, 15ml(1tbsp) white wine vinegar, 15ml(1tbsp) fresh mint, chopped, 15ml(1tbsp) fresh parsley, chopped and 30ml(2tbsp) mayonnaise.
EatServe the skuets with the caper dip, a large mixed leaf salad and crusty bread.
Feeds: 2-4 (makes 4 kebabs)
Time to cook: Approximately 15 minutesTake
Lean lamb leg steaks
Fresh rosemaryFor the caper dip:
White wine vinegar