200 Twenty-Minute Meals (Hamlyn All Colour Cookbook) by Jo McAuley

Author:Jo McAuley
Language: eng
Format: mobi
ISBN: 9780600623656
Publisher: Octopus Books
Published: 2011-09-05T00:00:00+00:00

taverna-style grilled lamb with feta

Serves 4

Preparation time 8 minutes

Cooking time 6–8 minutes

500 g (1 lb) leg or shoulder of lamb, diced

Marinade

2 tablespoons chopped oregano

1 tablespoon chopped rosemary

grated rind of 1 lemon

2 tablespoons olive oil

salt and pepper

Feta salad

200 g (7 oz) feta cheese, sliced

1 tablespoon chopped oregano

2 tablespoons chopped parsley

grated rind and juice of 1 lemon

½ small red onion, finely sliced

3 tablespoons olive oil

Mix together the marinade ingredients in a non-metallic bowl, then add the lamb and mix to coat thoroughly. Thread the meat on to 4 skewers.

Arrange the sliced feta on a large serving dish and sprinkle over the herbs, lemon rind and sliced onion. Drizzle over the lemon juice and oil and season with salt and pepper.

Cook the lamb skewers under a preheated hot grill or in a griddle pan, turning frequently, for 6–8 minutes or until browned and almost cooked through. Remove from the grill or pan and leave to rest for 1–2 minutes.

Serve the lamb, with any pan juices poured over, with the salad and accompanied with plenty of crusty bread, if liked.

For pork with red cabbage, replace the lamb with 500 g (1 lb) lean, boneless pork, diced. Marinate and cook the pork as above. Replace the feta with 250 g (8 oz) finely chopped red cabbage. Omit the oregano and replace the lemon with an orange. Mix the salad ingredients together and leave to marinate for 5 minutes before serving.

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