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Scott Kennedy BBQ Coastal Spring Lamb Rump Kebabs

Scott Kennedy Coastal Spring Lamb BBQ Lamb Rump KebabsBBQ Coastal Spring Lamb Rump Kebabs

By Scott Kennedy, Nero Restaurant, Palmerston North

 

For the Marinade

INGREDIENTS

  • 1 tbsp Smoked paprika
  • 2 Cloves
  • ½ tsp Cumin seeds
  • 2 tsp Coriander seeds
  • Sea salt
  • Freshly ground black pepper
  • Olive oil

 

METHOD

First bash up all the spices in a pestle and mortar until fine, then mix
with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour
to an hour.


 

For the Kebabs

INGREDIENTS

  • 500g Coastal Spring Lamb Rump  -  trimmed & cut into 2.5cm cubes
  • 6-8 Skewers or sticks fresh rosemary  -  lower leaves removed, tips kept on
  • 2 Red onions  -  peeled and quartered
  • 2 Red peppers  -  deseeded and cut into 2.5cm pieces


METHOD

Using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes  -  that is, if you can stop yourself eating them straight away!

Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms