Ingredients
- Lamb preparation
- 350 g lamb shoulder cut into 2 cm cubes or any suitable cut for frying such as cutlets
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh thyme
- 3-4 tablespoons olive oil
- Salt and pepper
- The lamb can be prepared in advance, a day or even the night before.
- Mix together the oil, garlic, thyme and a little salt and pepper and spread over the lamb.
- Set aside for the flavours to infuse.
- If using diced cubes, thread 3-4 pieces onto a short skewer for a snack size or more for a main dish onto a longer skewer.
- Mojo sauce
- 2 medium strength chillies, deseeded and finely chopped
- 4 garlic cloves, roughly chopped
- 2 teaspoons cumin seeds, crushed
- Small handful of fresh coriander
- 4 tablespoons olive oil
- 1 tablespoon sherry vinegar (or similar)
- Put the chillies, garlic, cumin seeds, coriander and oil into a food processor (or mortar and pestle) and blend to a thin paste.
- Stir in the vinegar and season to taste.
Lamb pinchos with mojo sauce
Method
- Preparation Heat a griddle or heavy based frying pan and fry the lamb for about 4 minutes on each side (the cooking time will depend on the thickness of the meat)
- This length of time should leave the centre slightly pink in the centre so cook for longer if you like them cooked through
- Serve the sauce as a side dish with a spoon for drizzling over the lamb
Comments
Pinchos is a Spanish version of kebab. They work equally well with pork and chicken
Thanks to Cardrona Merino for providing the lamb, and to Janefield Paeonies and Hydroponics for the coriander used in the demonstration at the market.
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