A mouth-watering recipe with Mediterranean flavours.
Begin by placing the onion, garlic, oregano, salt and lemon juice in a blender and blend until a fine paste is formed.
Dice the lamb leg steaks, place in a bowl and cover with the paste. Cover the bowl with cling wrap and place in the fridge to marinade for 4 hours.
Place 100g of meat on skewers and set aside.
To make the dill sauce, place the dill, onion, lemon juice, garlic, chilli, and salt in a blender and blitz until smooth. Add the almonds and pulse.
Pour the sauce into a bowl and add olive oil. Adjust the seasoning by adding more salt and pepper, if required.
Heat a chargrill to high. Cook the lamb skewers on the chargrill for 2 minutes on either side.
Cover the lamb skewers loosely with foil and rest for 5 minutes.
Dress the lamb with the dill sauce. Serve with a small mesclun salad with Tzatziki.
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