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Greek Style Lamb

500 g Minced lean lamb
1/4 c Dried breadcrumbs
1 pk MAGGI Garden Mint Gravy Mix
2 tb Milk
1 Egg - beaten
2 tb Chopped parsley
Freshly ground black pepper
Oil
1/4 c Nestle reduced cream
1/4 c Plain unsweetened yoghurt
2 ts Lemon juice
3/4 ts MAGGI Garlic Stock Powder
1/4 Telegraph cucumber; cut into small cubes


Combine the lamb, breadcrumbs, gravy mix, milk, egg, parsley and black pepper in a bowl.


Mix thoroughly.


Shape into 24 meatballs, 2-3 cm in diameter.


Place on skewers. Brush the meat with oil.


Cook over a preheated barbecue or under a preheated grill for 10-12 minutes or until the lamb is golden brown and cooked through. Turn the skewers during cooking.


While the lamb is cooking, prepare the sauce. Combine the cream, yoghurt, lemon juice and stock powder. Mix well, then stir in the cucumber.


Serve with the Skewered Lamb.


Note: If using bamboo skewers soak them in cold water for 3-4 hours to prevent them from burning.





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