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Lamb skewers with lemon-fetta dressing

  • 0:09 Prep
  • 0:08 Cook
  • 4 Servings


  • 1/2 cup frozen peas
  • 200g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 600g lamb leg steaks, cut into 2cm cubes
  • 1 tablespoon olive oil
  • 1/2 x 320g jar marinated fetta, drained, reserving 1/4 cup oil mixture
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 50g snow pea sprouts, trimmed
  • 1/2 cup fresh mint leaves


  • 1
    Bring a saucepan of water to the boil. Cook peas for 3 to 4 minutes or until bright green and tender. Drain. Refresh under cold water.
  • 2
    Meanwhile, thread lamb onto skewers. Drizzle with oil. Season with salt and pepper. Heat a barbecue chargrill on medium-high heat. Cook lamb, turning, for 6 to 8 minutes for medium, or until cooked to your liking.
  • 3
    Place reserved oil mixture, lemon zest and lemon juice in a bowl. Season with salt and pepper.

Source: taste.com.au


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