Our Recipes

Lamb Skewers with Blood Orange, Chilli and Herbs

90 prep.

8 cooking

Serves

Ingredients

Lamb Skewers

  • 1 Aussie lamb rump (makes 6 skewers)
  • ½ grated blood orange
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 clove garlic (grated)
  • ½ tsp cumin & coriander
  • 1 tbsp chopped coriander stalks
  • Salt and pepper
  • 2 tbsp yogurt

Blood Orange Dressing

  • 1 small blood orange
  • 5 tbsp olive oil
  • ½ large red chilli (sliced)
  • 2 tbsp chopped herbs (parsley, mint, and coriander)

90 prep.

8 cooking

Serves

Method

Method
  • Slice the lamb rump into thin little strips.
  • Leave the fat on as it’ll render down, hit the coals and give it a beautiful smokey flavour.
  • Pour the marinade over the sliced lamb and mix.
  • Thread the lamb onto wooden or metal skewers.
  • Leave for an hour in the fridge to marinade.
  • Remove from the fridge, season with salt.
  • Cook over hot coals or on a char grill for 3-4 minutes each side.
  • Serve with Blood orange dressing a little hummus, sliced red onion, parsley and pickled
Blood Orange dressing
  • Squeeze the orange into a bowl with a little of the zest.
  • Pour in olive oil. Add the chilli, chopped herbs, vinegar and garlic.
  • Season with soy, salt and pepper.
Ingredients
Method

Ingredients

Lamb Skewers

  • 1 Aussie lamb rump (makes 6 skewers)
  • ½ grated blood orange
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 clove garlic (grated)
  • ½ tsp cumin & coriander
  • 1 tbsp chopped coriander stalks
  • Salt and pepper
  • 2 tbsp yogurt

Blood Orange Dressing

  • 1 small blood orange
  • 5 tbsp olive oil
  • ½ large red chilli (sliced)
  • 2 tbsp chopped herbs (parsley, mint, and coriander)

Method

Method
  • Slice the lamb rump into thin little strips.
  • Leave the fat on as it’ll render down, hit the coals and give it a beautiful smokey flavour.
  • Pour the marinade over the sliced lamb and mix.
  • Thread the lamb onto wooden or metal skewers.
  • Leave for an hour in the fridge to marinade.
  • Remove from the fridge, season with salt.
  • Cook over hot coals or on a char grill for 3-4 minutes each side.
  • Serve with Blood orange dressing a little hummus, sliced red onion, parsley and pickled
Blood Orange dressing
  • Squeeze the orange into a bowl with a little of the zest.
  • Pour in olive oil. Add the chilli, chopped herbs, vinegar and garlic.
  • Season with soy, salt and pepper.
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