As the weather is forecast to be fine for the next few days at least, I'm adding a classic barbecue recipe this morning.
Lamb Kebabs with Tomato RiceServes: 4
450g (1 lb) lamb fillet, neatly trimmed and cubed
6 tbsp red wine
2 garlic cloves, minced
2 sprigs of thyme, chopped
2 tbsp oil
3 shallots, dice
220g (2 cups) long-grain rice, rinsed
1 bayleaf, torn
1 tbsp dried mixed herbs
375ml (1 1/2 cups) vegetable stock
400g (14 oz) tin chopped tomatoes with herbs
75g (3 oz) frozen peas, defrosted
fresh thyme leaves, to garnish
Method:Combine the red wine, garlic and thyme to form the marinade. Place the lamb in a bowl, pour over the marinade. Toss to coat then set aside to marinate for 15 minutes.
In the meantime, heat the oil in the base of a flame-proof casserole. Add the shallots and fry for 2 minutes. Now add the garlic, rice and herbs. Stir to combine then add the stock and tomatoes. Cover the pan and simmer the sauce for 10 minutes.
Once marinated, thread the lamb onto skewers (if using wooden ones soak in a bowl of water for at least 30 minutes before use). Check the rice and add extra liquid if needed (but add no more than 1 tbsp at a time to ensure the rice remains fluffy).
Place the lamb either on a barbecue or under a hot grill and cook for about 4 minutes per side. At this point, take the lid off the rice and stir in the peas. Cook for 1 minute more then turn out onto a serving dish.
Sit the lamb on top, garnish with thyme and serve.
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