Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes

  3. 1 x 200g ctn eggplant with shallots dip (Savion brand)

  4. 4 rounds Lebanese bread, cut in half

  5. Lemon wedges, to serve

  6. Pistou

  7. 2 tbs finely grated lemon rind

  8. 1 tbs finely chopped fresh continental parsley

  9. 1 tbs finely chopped fresh oregano

  10. 1 tbs olive oil

  11. 1 garlic clove, finely chopped

  12. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Thread the lamb evenly among skewers. Season with salt and pepper.

  2. To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.

  3. Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.

  4. Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.


Send feedback