Lamb + summer barbecues = yum!
Lamb
| 500 g | Lamb leg steaks (Main) |
| 3 Tbsp | Tandoori paste, store bought (Main) |
| ¼ cup | Plain yoghurt |
| 2 cloves | Garlic, crushed |
Mint sambol
| 1 tsp | Grated ginger |
| ¼ cup | Plain yoghurt |
| ¼ cup | Fresh mint, finely chopped |
Directions
- Cut the lamb into 3cm cubes. Thread onto 4 or 8 skewers. Combine the tandoori paste with the yoghurt and garlic. Brush over the skewers. Cover and marinate in the refrigerator for at least 1 hour.
- Meanwhile, combine the ingredients for the sambol in a bowl.
- Grill or barbecue the lamb for about 3 minutes each side. Spoon the sambol on top.
- Great served with a crisp red onion and tomato salad plus crisp salad greens combined with rocket.