Ingredients

• 300g boneless lamb loin or leg, cut into 2-3 cm cubes
• 1 medium head of cauliflower (approx. 400g), cut into florets
• 2 medium parsnips (approx. 200g), peeled and chopped
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 2 sprigs fresh rosemary, leaves stripped and chopped
• 1 lemon, juiced
• 30ml extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Wooden or metal skewers

Instructions

1. 1.If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
2. 2.In a bowl, combine the lamb cubes, 1 minced garlic clove, chopped rosemary, half of the lemon juice, 15ml of olive oil, salt, and pepper. Mix well and let it marinate for at least 15 minutes.
3. 3.While the lamb marinates, place the cauliflower florets and chopped parsnips in a pot. Cover with water, bring to a boil, and cook for 10-15 minutes, or until very tender. Drain well.
4. 4.In a small pan, sauté the chopped shallot and the remaining minced garlic in 15ml of olive oil over medium heat for 2-3 minutes until fragrant and softened.
5. 5.Transfer the drained cauliflower and parsnips to a food processor or use an immersion blender. Add the sautéed shallot and garlic, the remaining lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
6. 6.Thread the marinated lamb cubes onto the skewers. Heat a grill pan or skillet over medium-high heat.
7. 7.Cook the skewers for 3-4 minutes per side for medium-rare, or until cooked to your liking. Let them rest for a few minutes.
8. 8.Serve the hot lamb skewers immediately with the warm cauliflower-parsnip mash.

Nutrition Information

Why this recipe