Skewered Lamb with Beetroot Recipe |
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You will need..... 1 lb. lean lamb, diced 3 tablespoons oil 3 tablespoons vinegar pinch thyme
4 rashers bacon
Preparation Time 1 4 oz. can
pineapple cubes
10 minutes plus
1 small beetroot, cooked and peeled
1 hour to marinade
salt and pepper to taste
clove of garlic (optional)
Cooking Time
few strips sweet green pepper
10 minutes
12 oz. rice, cooked and buttered
Make a
marinade with the oil, vinegar, thyme and seasoning. Pour over the lamb
and leave for at least one hour. Trim rind from bacon rashers, cut in
half and form into bacon rolls. Dice cooked beetroot. Cut diamond
shapes from green pepper. Rub 4
skewers with the garlic clove. Thread on to the skewers the lamb
alternately with pineapple, bacon rolls and beetroot, beginning and
finishing with green pepper. Brush over with the marinade. Grill slowly
turning the skewers several times for about 10 minutes. Place
skewers on a bed of buttered rice (see Quick Tip,
Curried Lamb) to serve. Serves 4
Quick Tip
To reheat rice: put
into a covered saucepan with a few tablespoons water and heat gently.
Shake the pan now and again the rice will be as fluffy as when first
cooked. |
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