Lamb Espetadas

Cook Time: 25 mins   Prep: 30 mins

INGREDIENTS

2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1 tablespoon sweet paprika
3 garlic cloves, crushed
1 long fresh red chilli, finely chopped
125ml (1/2 cup) madeira fortified wine
1kg lean lamb leg steaks, cut into 4cm pieces
2 tablespoons chopped fresh continental parsley
16 dried bay leaves
1 teaspoon sea salt
Mixed salad leaves, to serve

 

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DIRECTIONS

STEP 1: Heat oil in a frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add paprika, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely.

STEP 2: Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate.

STEP 3: Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.