Sunday 21 April 2013

Lamb Kebabs with Tomato Rice Recipe

With the weather warming, people are beginning to think about barbecues and the last time I was in town, it looked like charcoal and other barbecue paraphernalia were flying off the shelves.

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 Rice

Serves: 4

Lamb kebabs on metal skewers served on a bed of tomato rice with peas

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


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.

UPDATE! My Big Book of Barbecue Recipes has just been published for Amazon Kindle!

This is the largest eBook of barbecue and barbecue-associated recipes ever assembled. With over 800 barbecue recipes divided into all the classic barbecue types.

You will get chapters on meats on vegetables and vegetarians as well as chapters on salads, starters, breads, accompaniments and drinks. There is even a chapter on desserts that you can cook on the barbecue itself (as well as classic desserts to serve outside).

If you are planning a barbecue outside this summer (or even an indoor barbecue) this book will be your essential guide to everything barbecue. In addition, you get barbecue dishes from other countries and cultures so that you can be guaranteed to serve your guests something they have never encountered before — and every barbecue needs talking points

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts