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Lamb Kebabs with Minty Pesto

Easy to Make Lamb Rump Kebabs

4

Serves

15 mins

Prep Time

4 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

This recipe combines tender New Zealand lamb with fresh homemade mint pesto to create the perfect zing. Kebabs are super easy to cook which means more time for you to socialise!

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High Iron

Low Fat

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Lamb,

Dinner,

National Lamb Day,

Ingredients

Lamb

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500g, cut into 2.5cm pieces Quality Mark lamb rumps

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2, cut into same size as lamb yellow capsicum

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2, small, cut into wedges onions

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2 tbsp olive oil

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2 tbsp, finely chopped fresh mint

Fresh mint pesto

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2 cups fresh mint

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20g pistachio nuts

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1, clove, crushed garlic clove

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1/2 tsp - or zest from 1/2 lemon lemon zest

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3 tbsp olive oil

Method

To Grill Lamb

To Make Pesto

To Serve

1

Preheat a barbecue grill until hot.

2

Thread lamb pieces onto the soaked skewers, alternating with the yellow capsicum and adding 2 slices of red onion per skewer.

3

Mix together the oil and fresh mint and brush over the lamb skewers. Season.

4

Place on the hot grill and grill for 2-3 minutes on each side until the lamb is medium-rare.

5

If you prefer your lamb not pink in the center then cook for an extra 2 minutes in total.

More info

Nutrition Information per Serving (556g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1905 (455)kJ

Protein

31.7g

Total Fat

25.2g

Saturated Fat

4.9g

Carbs

23.5g

Sugars

2.4g

Sodium

83mg

Iron*

4.8mg

* Percentage of recommended daily intake (Aust/NZ)

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