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Rosemary Lamb Kebabs with Pea & Mint Dip

This lamb kebab with pea and mint dip recipe is a perfect appetiser.
Campbells Image

Recipe by

Campbells

1 hr 30 mins

Easy

Serves 8 as canapés

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Ingredients

You will need

  • 600g piece of lamb loin
  • olive oil
  • 8 rosemary branches
  • 200g peas (fresh or frozen)
  • 300ml milk
  • 1 clove garlic, peeled
  • handful mint, finely chopped
  • sea salt

Method

  • Step 1 : Sear the lamb

    Heat the oven to 190C. Heat the olive oil in a frying pan. Seal and brown the lamb loin quickly all over.

  • Step 2 : Place lamb in oven

    Place the meat in an oven dish and cook in the hot oven for about 40 mins, until medium rare.

  • Step 3 : Prepare dip

    Heat the milk in a saucepan with the peeled garlic clove. Cook the peas in this milk until tender (5 mins). Strain, keeping the milk.

    Using a stick blender blitz the peas and garlic with a little of the milk. The dip should be thick but not too smooth. Season and stir in the chopped mint.

  • Step 4 : To serve

    When the lamb is cooked, rest for 10 mins. Slice thinly and thread onto the rosemary skewers. Serve immediately with the dip.