L A M B S K EW E R S

WI T H C H I M I C HU R R I
SMOKE AN D FI R E FE ST I VALS
ING R EDI EN TS
F E E DS 4
1 quantity Chimichurri
600 g/1 lb. 5 oz. lamb leg steaks
or neck fillet
3 tbsp Aleppo chilli flakes
(moderate heat)
sea salt and black pepper
a green salad and crusty bread,
to serve
CH I M I CH UR R I
2 garlic cloves, peeled
2 tbsp Aleppo chilli flakes
1 tbsp coarse sea salt
a handful each of flat-leaf
parsley and fresh oregano
leaves, chopped
2 tsp dried oregano
a pinch of smoked paprika
a splash of red wine vinegar
100 ml extra virgin olive oil
Recipe from Skewered by
Marcus Bawdon, published by
Dog ‘n’ Bone Books (£16.99)
Photography by Marcus Bawdon
© Dog ‘n’ Bone Books
Lamb cooked over fire with chimichurri is a classic taste of
Argentina and here is a simple skewer that captures these
wonderful flavours. Chimichurri as a condiment is hard to beat,
and lamb just loves fire. Make it the traditional way in a mortar,
pounded with a pestle – it’s a satisfying thing to do and you’ll
get the best texture and flavour out of the ingredients.
ME TH O D
RECOM M E N DE D H E AT
High
CH OOSE YOUR SKEW E R
Flat metal skewers
Make the chimichurri first, cover and set aside until needed.
Set up your grill for high direct heat.
Cut the lamb into 2–3 cm/3⁄4–1 1⁄4-inch cubes. Thread the cubes
onto your skewers, dust with the chilli flakes and season with
salt and freshly ground pepper.
Place the skewers on the grill and cook until nicely charred on
all sides. Use a digital probe thermometer to ensure the internal
temperature has reached 60–65°C (140–150°F) so the lamb
stays nice and pink and juicy.
Serve with the chimichurri drizzled over the lamb skewers,
delicious with a green salad and some crusty bread to mop up
the juices.
CH IM ICH URRI
Make the chimichurri first. In a pestle and mortar, pound the
garlic, chilli flakes and salt until they form a paste, add in the
chopped fresh herbs and dried oregano and paprika and give it
a good pounding. Add the red wine vinegar and olive oil a little
at a time and pound some more until you have a coarse paste.
Cover and set aside.