The lamb needs to be prepared the day before sooking, but the effort is well worth it.
Serve with steamed tenderstem broccoli.
Recipe courtesy of
660 g of fresh Lamb leg
Extra virgin olive oil
1 Fresh garlic
1 Fresh cucumber
50ml of Lemon juice
200g of Greek yoghurt
50g of cucumber
2g of garlic cloves
2g of table salt
10ml of rose water
50ml of fresh lemon juice
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Preparation and marination of Lamb leg (done day before)
Dice the Lamb leg into 3cm cubes
Make the marinade - 40ml of extra virgin olive olive, 10g of crushed garlic cloves, 5g of ground cumin, 5g of coriander, 30ml of rose water
Mix all ingredients into the olive oil to create the marinade, add to the diced Lamb and store in a covered container in the fridge overnight.
Preparation of cucumber yoghurt (done on the day)
Peel cucumber and cut it in half lengthways, scoop put the seeds with the tea spoon. Finely chop cucumber into 1mm pieces.
In a mixing bowl add yoghurt, lemon juice and rose water. Whisk them all together. Add the sliced cucumbers and chopped mint and mix thoroughly
Cooking the Lamb
Season the Lamb with table salt and place them on skewers (3 pieces to 1 skewer)
Preheat ridged grill pan
Add small amount of olive oil to coat the pan
Once the oil is hot, grill each of the four sides of the skewer for 2 minutes (total grilling time of 8 minutes per skewer)
Remove from the heat. Medium cooking recommended
Serve Lamb with cucumber yoghurt. Decorate with rose petals and chopped mint, if you wish.
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