- salt and pepper to taste
- 8 sprig rosemary
- 1 clove of garlic, pressed
- 8 wooden skewer
- 2 tbsp. lemon juice
- 4 tbsp. olive oil
- 1 organic lemon, use grated zest only
- 0.25 tsp. cinnamon
- 2 tsp. chilli powder
- 0.5 tsp. anise
- 2 lamb loin (approx. 220 g each)
- 24 cherry tomatoes (approx. 300 g)
- 2 tsp. salt
- 7 dl water
- 500 g cocoa beans
- 1 tsp. ginger, finely grated
- 150 g radish, cut into thin slices
Combine the oil and remaining ingredients including cinnamon. Cut each lamb loin lengthways into 8 strips approx. 5 mm wide. Halve the large rosemary sprig. Alternately place 3 cherry tomatoes and 2 strips of meat with the rosemary on each wooden skewer. Make sure that the strips of lamb are attached with 1 rosemary sprig each in a zigzag pattern on the skewers. Coat the skewers with the marinade, cover and chill for about an hour.
Charcoal/gas/electric grill: Grill the skewers over/on a high heat (approx. 200°C) for approx. 2 mins. each side.
Alternatively, if using a griddle: Heat the griddle then cook the skewers for approx. 3 mins. on each side. Salt the skewers.
Bring the water to the boil in a frying pan, add salt. Add the beans and simmer for approx. 7 mins. Remove, rinse in cold water, drain well. Combine the lemon and the remaining ingredients with the garlic, mix well and season. Cut the cocoa beans into approx. 4 cm long pieces. Mix the beans and the radish with the salad dressing, briefly steep. Serve the salad with the lamb skewers.
- Lamb / Game
- 1h 45 Preparation/cooking time: ca. 45m + Marinate: ca. 60m
- Servings For 4 people
- Nutrition 397 Kcal