Recipe

Mini lamb and mint bites

Nov 30, 1976 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • 4 hrs marinating
  • Serves 8
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Ingredients

Mini lamb and mint bites
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 1 tablespoon sumac
  • 1 teaspoon ground allspice
  • 500 gram lamb backstrap, diced into 3cm pieces
  • 24 fresh mint leaves, extra
Yoghurt and mint dipping sauce
  • 1/4 cup (70g) greek-style yogurt
  • 3/4 cup firmly packed fresh mint leaves
  • 1 green onion, chopped coarsely

Method

Mini lamb and mint bites
  • 1
    Combine oil, juice, garlic and spices in medium bowl, add lamb, toss to coat in marinade. Cover and refrigerate 3 hours or overnight.
  • 2
    To make yoghurt dipping sauce: blend or process 1 tablespoon of the yogurt with mint and onion. Combine in small bowl with remaining yogurt.
  • 3
    Cook drained lamb in batches on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover and let stand for 5 minutes.
  • 4
    Skewer 1 mint leaf then 1 piece of the lamb on each toothpick. Serve with yogurt dipping sauce.

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