Spiced Lamb Skewers with Blackberry Quinoa Salad
This recipe is designed for lovers with lamb skewers you can feed one another and a salad loaded with aphrodisiac ingredients.
Ingredients
For the lamb skewers
- 2 garlic cloves finely chopped
- 1 tsp cumin seeds roughly crushed
- 1 tsp peppercorns roughly crushed, plus a little extra
- the juice of 1 medium lemon
- 2 tsp runny honey
- 2 tbsp olive oil
- a few salt flakes
- 1 lb and 9 oz lean lamb leg steaks cubed
- 41/2 oz asparagus
For the quinoa salad
- 11/4 pint vegetable stock
- 7 oz mixed red and white quinoa with bulghar wheat
- 1 red onion halved, thinly sliced
- 7 oz blackberries
- 4 oz sun blush tomatoes in oil drained
- small handful flat leafed parsley roughly chopped
- small handful fresh mint roughly chopped
- salt and freshly ground black pepper
- 2 lemons halved
Instructions
- Add the garlic, crushed cumin and peppercorns to a shallow dish; add the lemon juice, honey, 1 tablespoon oil and a generous sprinkling of salt and fork together to mix.
- Add the cubed lamb and toss in the garlic mixture then thread on to 8 small metal skewers. Toss the asparagus with the remaining 1 tablespoon oil and a little extra salt and pepper.
- For the quinoa salad, bring the stock to the boil in a saucepan; add the quinoa mix and simmer for 12 minutes or until the grains are just beginning to separate.
- Pour off any excess stock, leaving just enough in the pan to keep the quinoa moist. Tip into a bowl then add the remaining salad ingredients and toss together with two spoons.
- Preheat a grilling pan or grill and cook the lamb skewers for 10-12 minutes, turning several times until browned. Take out of the pan, add the asparagus and cook for 3-4 minutes until just tender.
- Add the asparagus to the salad then serve with the lamb skewers. Squeeze over lemon juice to taste.