It's starting to feel like spring because a) We're in between wardrobes, and they are bulging at the drawers. Literally. b) We are spending more time outdoors, our jasmine and gardenias are budding up beautifully and c) I want lamb. A lot.
I found this recipe in a book I was given a while ago called Australian Family Table. This recipe grabbed me because it had lamb, mint (a perfect marriage), took little effort and seemed like perfect spring fare. I wasn't wrong! I think this will be a regular feature for a little while on our meal plan.
800g lamb diced (I bought a topside of lamb and diced it myself - cost about $9)
200g greek yoghurt
1 medium onion, grated
3 cloves garlic, crushed
2 cups long grain rice
1/4 cup sultanas
3.5 cups chicken stock
zest and juice from 1 orange
1/2 cup slivered almonds1/2 tsp allspice
Fresh mint to serve..
Mix yoghurt, garlic and onion together in a marinading bowl/container, add diced lamb - mix well and cover. Refrigerate for at least 1 hour.
Soak your wooden skewers if using them for at least 30 minutes before cooking time.
20 minutes prior to serving time, place all pilaf ingredients in a deep frypan or saucepan and simmer over a medium heat.
Stir occasionally, the rice will soak up the flavours of your stock and turn off when all liquid is absorbed.
Thread lamb onto skewers and place onto hot pan/grill or bbq. Cook for about 4-5 minutes on each side over a medium heat.
Serve over pilaf, cut shreads of mint to cover both lamb and pilaf - this gives it the 'wow' factor both visually and taste-wise so don't ditch it!
The lamb is very soft and flavourful, the mint gives it the lift and overall it tastes very refreshing and spring-like!
Is there something you like to eat/drink in Spring?
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