Garlic lamb skewers with baba ganoush
2 clove(s), crushed
Lamb fillet (tenderloin), raw
400 g, diced
Frozen green peas
2 cup(s), (240g)
Black olives, drained
40 g, (kalamata), sliced
⅓ cup(s), (80g)
- Preheat oven to 200°C or 180°C fan-forced. Place potatoes on a baking tray and lightly spray with oil. Bake for 25–30 minutes or until golden.
- Meanwhile, combine juice, oil and garlic in a large bowl. Add lamb and stir to coat in mixture. Cover and refrigerate for 30 minutes to marinate.
- Thread lamb onto 4 wooden skewers pre-soaked in cold water. Heat an oil-sprayed chargrill pan over medium-high heat. Cook skewers for 2–3 minutes each side for medium or until cooked to your liking.
- Boil, steam or microwave peas until warmed through. Drain. Place in a bowl with mint and olives, gently tossing to combine. Serve lamb skewers with baba ganoush, baked potatoes and minted peas.