If you’re looking for a nice lamb recipe with a bit of a twist this Easter, check out this gorgeous recipe for Lamb Skewers by Domini. Really tasty and the whole family will enjoy them.

Lamb Skewers with Pistachio Aioli

Domini writes: “The rosemary skewers were very easy to make but don’t feel pressure to use them; wooden or metal ones work too. The only reason I used the rosemary ones was that the ones that had survived the winter in my garden were so stalky and tough that I decided to give them a final hurrah in the frying pan.

“The pistachio aioli is wonderful. It is so good that I urge you to slather it on all sorts of fish and chicken or even just keep it to blob on some cooked broccoli. The colour is gorgeous and even though minced lamb can sometimes be too ‘lamby’, this recipe was delicious. The aioli will make more than you need for this recipe, but it becomes a tad addictive after a while, so embrace the extra quantity for use for the rest of the week.”

Lamb Skewers with Pistachio Aioli.jpg

Lamb Skewers (serves 4 as a starter or part of large buffet)

  • 500g minced lamb
  • Good pinch salt & ground black pepper
  • 2 cloves garlic, peeled and crushed
  • Small bit of olive oil in a bowl or saucer
  • 4-6 rosemary stalks or wooden skewers (soaked) or metal ones
  1. Mix the lamb, salt, pepper and garlic. Then mould an equal amount of meat on the skewers or stalks using your hands that you should dip into the oil. Then put them all on a plate and chill, covered in the fridge until ready to cook.
     
  2. When you are ready to cook, heat up a bit more olive oil in a large non-stick frying pan and when it's nearly smoking, fry the skewers on each side until good and brown. You want them to form a good, dark crust so that they will stay fixed onto the skewers. Turn them over in the pan and shake them gently. You don’t want to manhandle them but rather coax them, into cooking on all sides.  
     
  3. Put on a large platter or individual plates with blob of the aioli and mixed leaves.
     

Pistachio Aioli

  • 110 g shelled pistachios
  • Big bunch parsley
  • 2 tsp. olive oil
  • 2 tbsp. capers
  • 1 egg yolk
  • 3 cloves garlic, peeled and crushed
  • Plus 100 ml olive oil
  • Juice of 1 lemon
  • Splash sherry vinegar
  • Small squeeze honey
  • Salt& pepper
  • Extra 50 ml olive oil or water
  1. On pulse mode, whizz the pistachios and parsley until they form a coarse and slightly chunky crumb. You may need to give them a shove with a spatula so that you blitz them in an even fashion. Add the 2 tsps of olive oil and capers, give it one final blitz and once you have an even crumb, leave it in the food processor.
     
  2. In a bowl, whisk the egg yolk with the garlic and then very slowly, start adding the olive oil until you can feel it emulsifying. Then you can add this a bit more steadily. Once you are at the halfway point of adding the 100 ml olive oil, mix in the lemon juice and then continue with the rest of the oil.
     
  3. Then add this to the ground up pistachios along with the splash of sherry vinegar, squeeze of honey and some salt & pepper. Process and then you can add either another 50 ml of olive oil or water, depending on how loose or rich you want to keep it. Do this until you get the desired consistency, but taste and adjust the seasoning. You may need to add more lemon juice, sherry vinegar or salt. Refrigerate until ready to use.
     

Thanks and enjoy!
Team Alchemy

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