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LAMB SKEWERS WITH CANNELLINI BEAN CRUSH

  • Timer Prep 15 min
    Cook 14 min
  • Chart 395.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut each of the lamb leg steaks into 4 cubes. Juice the lemons. Cut the red onions so that there are 2 wedges per serving. Quarter the tomatoes. Crush the garlic cloves. Drain and rinse the tinned cannellini beans.

Method

  1. 1 Mix together the lamb, cumin, rosemary and oil in a bowl.
  2. 2 Thread the lamb, onion wedges and tomato quarters on to skewers.
  3. 3 Heat a griddle to hot, then cook the kebabs over a medium heat for 7-9 minutes, turning occasionally, until brown but still juicy. Move on to the next step while you wait.
  4. 4 Meanwhile, heat the butter in a frying pan and cook the garlic and beans for 5 minutes.
  5. 5 Season, add the lemon juice and roughly crush with a fork. Serve with the skewers.