Lamb-kebabs-mint-pesto

Lamb kebabs with mint pesto

Zingy pesto adds a nice freshness to these kebabs and crushed potatoes

By , 06 April 2018

(10 votes)

Lamb kebabs with mint pesto
  • 1 Hour 30 Mins

  • Serves: 4

  • Price: £1.61 per serving

Nutritional Info
Each 347 serving contains
  • Energy

    1423KJ

    340KCAL

    17%
  • Fat

    17.4g

    med

    25%
  • Saturates

    5.6g

    med

    28%
  • Sugars

    5.2g

    low

    6%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100: 410kJ/96kcal.
Ingredients
  • 500g new potatoes, halved if large
  • 1tbsp rapeseed oil
  • Juice and zest 1 lemon
  • 1tsp dried oregano
  • 300g Butcher's Selection Lamb Leg Steaks, cut into chunks
  • 2 courgettes, sliced
  • 2 red onions, cut into wedges
  • 1 clove garlic, chopped
  • 25g mint leaves, picked and chopped, plus extra to serve
  • 75g baby spinach
  • 1tbsp extra virgin olive oil
  • You will also need 8 wooden skewers, soaked in water
Method
  • Put the potatoes in a pan of water and bring to the boil. Cook for 25 minutes until soft, then drain well.

  • Meanwhile, mix half the oil, 1tsp of the lemon juice, 1tsp of the lemon zest and the oregano in a bowl. Add the lamb, courgettes and onions and cover. Leave in the fridge to marinate.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the potatoes on a baking tray and crush using a fork. Drizzle with the remaining oil and roast for 25 minutes.

  • Meanwhile, make the pesto by blending the garlic, chopped mint, spinach, olive oil and remaining lemon juice in a processor. Season with a grind of black pepper.

  • Preheat the grill to high.

  • Thread alternate pieces of lamb, courgette and onion onto the skewers. Grill for 15-25 minutes, turning regularly, until cooked.

  • Spoon the pesto over the kebabs and serve with the crushed potatoes.