Garlic lamb skewers with baba ganoush
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Baba ganoush is a garlicky eggplant dip that hails from the Middle East. A dollop with lamb skewers and minty peas ups the flavour ante for this budget friendly meal
Ingredients
Baby potatoes
250 g
Lemon juice
2 tbs
Olive oil
1 tbs
Garlic
2 clove(s), crushed
Lamb fillet (tenderloin), raw
400 g, diced
Frozen green peas
2 cup(s), (240g)
Fresh mint
¼ cup(s)
Black olives, drained
40 g, (kalamata), sliced
Baba ganoush
⅓ cup(s), (80g)
Instructions
1
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.
2
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.
3
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.
4
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.
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