Lamb Shaslicks
Skill level:
Medium 1-2 hour
Lamb Shaslicks
(serves 4)
1.25kg diced Hawthornden Farm lamb
1/4 bunch of parsley, chopped
1/4 bunch coriander, chopped
1.5 tsp sea salt
1.5 tsp toasted cumin seeds
2 tbs toasted coriander seeds
2.5 tbs toasted black peppercorns
100ml olive oil
2 red onions, cut to large squares
Pomegranate molasses
Lemon Wedges
Sumac
Method:
1. Grind up all the seeds and peppercorns with the sea salt and mix this into the meat with the parsley, coriander and olive oil
2. Marinate meat mix overnight in the fridge
3. Slide 100g of lamb onto metal skewers, placing a piece of red onion between each piece
4. Cook on a hot grill until well done
5. Brush with pomegranate molasses and sprinkle with sumac
6. Serve with your favorite middle eastern dipping sauces (hummus, baba ganoush, tzatziki or mahamarra) and salads (tabouli, greek or shepherd's salad) with lemon wedges
