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