Lamb Skewers with Avocado and Strawberry Salad

Ingredients
- 8 bamboo skewers
- 2 Tbsp honey
- 3 Tbsp lemon juice
- 1 Tbsp wholegrain mustard
- 2 cloves garlic, crushed
- 1 tsp dried mint
- Salt, to taste
- Pepper, to taste
- 750g lamb leg steaks, cut into 2cm pieces
- Spray oil
- 2 cups mixed salad leaves
- 250g strawberries, sliced
- 1/2 avocado, sliced
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 500g baby potatoes, boiled until tender
Method
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1. Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.
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2. In a shallow dish, combine honey, lemon juice, wholegrain mustard, garlic and dried mint. Season to taste. Add lamb and marinate for at least 30 minutes.
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3. Thread lamb onto skewers and spray with oil.
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4. Heat a barbecue plate or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.
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5. To make the salad, combine salad leaves, strawberries and avocado. To make the salad dressing, whisk together olive oil, balsamic vinegar, salt and pepper.
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6. Serve skewers with baby potatoes and salad.
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Fresh Tip: Strawberries don't ripen after they're picked, so choose the shiniest, reddest fruit.
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PER SERVE
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• Energy 2163Kj • Protein 21g • Total Fat 32g • Saturated Fat 12g • Carbohydrates 34g • Sugars 3g • Sodium 890mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.