cheltonian recipes
Lamb Kebabs
Serves:4 Ingredients
500g lean diced lamb (eg. lamb leg) 1-2mediumsized courgettes, sliced thickly 4tbs JackDaniel’s®Tennessee Honey™BarbecueGlaze, plus extra to serve 1 lemon, juice only 800g newpotatoes 250g green beans (fine/French or stringless beans) 1tbs extra virgin olive oil large handfulmixed fresh herbs such as parsley, oregano andmint, chopped sea salt and freshly ground black pepper
Method
1. Place the lamb in a bowl, add the JackDaniel’s®Tennessee Honey™BarbecueGlaze and the juice of half the lemon. Stirwell then cover and leave tomarinate in the fridge for at least half an hour. 2. If usingwooden skewers, soak theminwaterwhile themeat is marinating to avoid themburning
3.Boil or steamthe potatoes until just tender.Halve the fine beans or finely slice the stringless beans depending onwhich you’re using, then add to the potatoes for the last 5minutes of cooking.
4.Meanwhile, remove the lamb fromthe fridge and thread onto 8 skewers, adding pieces of
courgette in between the chunks
ofmeat.Bastewith themarinade
again.Grill or barbecue for 6-8 minutes, turning frequently until cooked to your liking, then set aside and keepwarm. 5.Drain the potatoes and beans and return to the pan.Drizzle over
the olive oil, add the chopped herbs, black pepper and a good pinch of sea salt then transfer to a large serving dish. Servewith the kebabs on top of the potatoeswith a serving bowl of extra Jack Daniel’s®TennesseeHoney™ BarbecueGlaze on the side.
THECHELTONIAN JULY /AUGUST 2019 35
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
