Our butchers prepare lamb skewers ready fo the barbecue, seasoned with fresh rosemary and breadcrumbs they have been immensely popular with customers for years - so popular you should allow at least 2 per person!
Ingredients - serves 4
8 Riverford lamb kebabs
4 lemon wedges
1 bunch Kitley asparagus
1 pack of Old Cummings Farm salad leaves
1 clove garlic, peeled & crushed
2 tbsp Eleanthos olive oil
3 tbsp Essential sunflower oil
1 tbsp freshly squeezed lemon juice
salt, pepper
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Method
Get the barbecue good and hot, brush the kebabs with olive oil and grill for a scant few minutes each side to brown all over without overcooking (overcooked means dry... )
Meanwhile place olive and sunflower oils, lemon juice, crushed garlic and a little seasoning to taste in a screw top jar. Shake to mix and allow to infuse at room temperature. Break the wood ends off the asparagus, trim and cook for 3-4 minutes in boiling water to tender. Divide the asparagus between plates with a selection of salad leaves, shake the dressing again and drizzle a little over the salad (leaving the garlic in the jar!). Serve with a couple of sizzling kebabs, crusty bread and a wedge of lemon. |
