Name: Maple mustard lamb skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup maple syrup; 2 tablespoon red wine vinegar; finely grated zest and juice of ½ lemon, plus remaining sliced; 1 tablespoon wholegrain mustard; 1 tablespoon rosemary leaves; 750 gram lamb shoulder, cut into cubes; 2 finger eggplants, trimmed, cut into 2cm slices; 8 bamboo skewers, soaked; tzatziki, flatbread to serve; Chunky tabbouleh; 1/4 cup cracked wheat; 1/2 cup boiling water; 1 cup each parsley, mint leaves; 1 tomato, chopped; 3 spring onions, chopped; 1/4 cup extra virgin olive oil; 2 tablespoon lemon juice; 1 garlic clove, crushed

Maple mustard lamb skewers

This maple mustard lamb skewers recipe is fantastic served with chunky tabbouleh, tzatziki and flatbread. Enjoy for a delicious family meal that costs only $4.05 per serve

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Serves 4

Prep

25M

Cook

15M

Marinate

20M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

1/3 cup maple syrup

2 tablespoon red wine vinegar

finely grated zest and juice of ½ lemon, plus remaining sliced

1 tablespoon wholegrain mustard

1 tablespoon rosemary leaves

750 gram lamb shoulder, cut into cubes

2 finger eggplants, trimmed, cut into 2cm slices

8 bamboo skewers, soaked

tzatziki, flatbread to serve

Chunky tabbouleh

1/4 cup cracked wheat

1/2 cup boiling water

1 cup each parsley, mint leaves

1 tomato, chopped

3 spring onions, chopped

1/4 cup extra virgin olive oil

2 tablespoon lemon juice

1 garlic clove, crushed

Method

1.In a shallow dish, combine syrup, vinegar, lemon juice, mustard and rosemary. Season. Add lamb to coat and set aside for 20 minutes.

2.For the chunky tabbouleh: Place cracked wheat in a bowl with water. Set aside for 5 minutes until absorbed. Drain. Add herbs, tomato and onion. Season. In a jug, whisk remaining ingredients. Toss through salad and set aside.

3.Thread lamb, eggplant and lemon onto skewers.

4.Preheat a char-grill pan on high. Grill skewers, covered, for 5 minutes, then uncovered for 5 minutes, turning and brushing with marinade, until cooked. Serve with tabbouleh, tzatziki and bread.

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Ingredients

Method

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