Garlic and mint lamb skewers with almond couscous and yoghurt sauce

Name: Garlic and mint lamb skewers with almond couscous and yoghurt sauce
Cook time: 2 h 30 min
Yield: 8
Ingredients: 8 lamb fillets, trimmed and cut into 2.5 cm (1 inch) cubes; 2 tablespoons olive oil; 80 ml (⅓ cup) lemon juice; 2 garlic cloves, crushed; 2 teaspoons dried mint leaves

July 22, 2013

Simple, tasty lunch or dinner: Lamb skewers with garlic and mint.Supplied

Time:2 hours +Makes:8

A recipe from the Good Food collection.

Ingredients

8 lamb fillets, trimmed and cut into 2.5 cm (1 inch) cubes
2 tablespoons olive oil
80 ml (⅓ cup) lemon juice
2 garlic cloves, crushed
2 teaspoons dried mint leaves

Yoghurt sauce

250 g (1 cup) thick Greek-style yoghurt
1 garlic clove, crushed

Almond couscous

370 g (2 cups) instant couscous
1 tablespoon olive oil
500 ml (2 cups) chicken stock
40 g (1½ oz) butter
2 teaspoons ras el hanout
35 g (¼ cup) currants, soaked in warm water for 10 minutes
60 g (½ cup) slivered almonds, toasted
25 g (½ cup) chopped mint leaves

Method

Step 1
Put the lamb in a non-metallic bowl with the olive oil, lemon juice, garlic and mint. Stir the pieces around until well coated and season with black pepper. Cover and refrigerate for at least 4 hours, or overnight.
Step 2
Make the yoghurt sauce by mixing the yoghurt and garlic in a small bowl, then refrigerate it until you are ready to use it.
Step 3
Put the couscous in a heatproof bowl, drizzle it with the olive oil and season well with salt. Bring the chicken stock to the boil and pour it over the couscous, then cover the bowl and leave it for 10 minutes to absorb the stock. Add the butter and fluff it through with a fork until it has melted and the grains are separated. Stir in the ras el hanout, currants, almonds and mint, and season to taste with salt and pepper.
Step 4
Soak eight wooden skewers in cold water for 1 hour, then thread the lamb onto them and season well. Preheat the barbecue to medium–high direct heat and grill the skewers for about 3–4 minutes on each side, or until they are cooked to your liking. Serve the skewers on a bed of couscous with the yoghurt sauce.

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