From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 4
Ingredients
- 1lb lean lamb leg steaks
- 1 large sweet red pepper
- 1 large sweet yellow pepper
- 8 crimini mushrooms
- 8 cherry tomatoes, peeled if preferred
- olive oil, to drizzle
- Herb paste:
- finely grated rind and juice of 1 lemon
- 2 garlic cloves, peeled and minced
- 1/2 tsp dried oregano
- 1/2 tsp dried mint
- 1/2 tsp dried thyme
- 1/4 tsp dried ground rosemary
- 1/2 tsp dried tarragon
- 1 tbsp olive oil
- sea salt and black pepper
Directions
- Cut the lamb steaks into 1-inch cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with plastic wrap and let marinate in the refrigerator for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.
- Halve the peppers, remove the core and seeds, then cut into 1-inch pieces. Thread the peppers, lamb, mushrooms, and cherry tomatoes alternately onto the soaked bamboo skewers.
- Heat the barbeque or place a stovetop grill pan over high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbeque or grill the skewers for 2 1/2 to 3 minutes on each side. Let rest for a minute or two, then serve with a side salad of your choice and a bottle of Rosemount Diamond Label Cabernet Sauvignon Merlot.
