Scotch Lamb Skewers with Coriander Pesto

Nutrition

Energy 633 kcal
Fat 31g
Sat Fat 6.1g
Carbs 52g
Sugars 5.3g
Fibre 4.9g
Protein 34g
Salt 1.1g

Ingredients

Cooking Method

Cooking on the BBQ

1
Mix the lamb with fenugreek, seasoning and 1 tbsp oil in a large bowl.
2
Let the lamb marinate for two to three hours ahead of cooking.
3
Pop the onion in another bowl. Add half the lemon juice and some seasoning.
4
Leave to stand for 10 minutes then drain well.
5
Thread the lamb and onion on to the skewers. Brush the onion with 1 tbsp oil
6
Cook over hot coals, turning, for about 10 minutes until browned and cooked through.
7
To make the pesto. Put all but a few sprigs of coriander in a blender or food processor. Add half the chilli, the garlic, cumin, remaining lemon juice and remaining oil.
8
Blitz for a few seconds until smooth. Season to taste.
9
To serve, toast the naan bread as recommended on the pack and lay the skewers on top.
10
Drizzle over the coriander "pesto", remaining coriander and chilli.

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