Preparation Time: 20 minutes
Marinating Time: 1 hour
Cooking Time: 10 minutes
- Lamb rump pieces, sliced
- Fresh shiitake mushrooms
- Fresh lime leaves
Cucumber Salsa:
- Use a brunoise cut, which is a very small dice, to prepare the cucumber salsa ingredients.
- 1 ½ pounds (675 g) cucumber
- 1 red bell pepper/capsicum
- 2 tablespoons red onion
- 1 tablespoon chopped mint
- 1 tablespoon chopped basil
- 1 tablespoon chopped coriander
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
Coriander Pesto:
- 5 ounces (140 g) fresh coriander leaves
- 1 ounce (25 g) pickled ginger
- 1 garlic clove
- 3 ounces (5 g) macadamia nuts
- 1 tablespoon sweet chili sauce
- 1 tablespoon sesame oil
- ½ cup soy oil
- 2 tablespoons rice wine vinegar
- Salt and black pepper to season
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Lamb Kebabs:
Skewer lamb rump pieces, alternating with shiitake mushrooms and lime leaves.
Cucumber Salsa:
Mix together all ingredients, cover and place in a refrigerator for at least 1 hour to let herbs infuse their flavor into the salsa.
Coriander Pesto:
Place all ingredients into a food processor and process into a paste. Season with salt and fresh black pepper
To Serve:
Barbecue or grill the kebabs for 2-3 minutes per side. Serve with the pesto and salsa on the side.
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