A light dish full of spring flavour. For a creamier mash use Alpro soya cream alternative.

Lamb and Rosemary Skewers

Lamb and Rosemary Skewers

Serves: 4

Preparation Time: 30 min

Cooking Time: 20 min

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp runny honey
  • 2 tbsp fresh rosemary, finely chopped
  • 3 tbsp redcurrant jelly
  • juice of ½ lemon
  • 700 g British Spring leg lamb, cut into cubes
  • 2 red onions, each cut into 8 wedges
  • for the mash
  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 1 stick celery, chopped
  • 2 garlic cloves, crushed
  • 410g can cannellini beans, rinsed and drained
  • 3 tbsp Alpro soya milk alternative
  • 2 sprig fresh thyme

Method

  1. Mix together the oil, honey, rosemary, redcurrant jelly and lemon juice in a bowl. Add the lamb and marinate in the fridge for 15-20 minutes.
  2. Thread the lamb and red onion pieces onto 4 metal or wooden skewers.
  3. Preheat the grill to high and cook the kebabs on the grill rack for 6-7 minutes, or until the lamb is cooked to your liking.
  4. Heat the oil in the frying pan. Add the onion and celery, and fry gently for about 5 minutes until very soft, but not coloured.
  5. Add the garlic and cannellini beans and thyme. Cook very gently for 5 minutes until heated through. Add the Alpro soya milk alternative and cook for a further minute. Very lightly crush the beans using a potato masher.
  6. Pile the bean mixture onto warmed serving plates and top with the kebabs and serve with a wedge of lemon.

Recipe courtesy of Alpro.

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