Scotch Lamb Skewers with Coriander Pesto
Dial up the delish with these perfectly plump lamb kebabs with a distinctly Italian twist great for BBQs or served cold in picnics. Top tip! For easier skewering, peel the onions but leave the root end intact. Cut into even-sized wedges and the root should help hold the onion layers together.
For more delicious recipe ideas using Scotch Lamb, head to makeitscotch.com
Prep: 25 minutes
Cook: 10 minutes
Serves: 5
Ingredients:
- 600g Scotch Lamb leg Steak trimmed and chopped into 3cm cubes
- 1 tsp ground fenugreek (or 1-2 tsp mild curry powder)
- A pinch sea salt and black pepper
- 5 tbsp rapeseed oil
- 2 red onion peeled and cut into wedges
- 1 lemon juiced
- 40g fresh coriander washed
- 2 green chilli deseeded and roughly chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 8 small naan breads
- You’ll also need 8 wooden or metal skewers. If you’re using wooden skewers, soak in water for 40 minutes ahead of cooking.
Cooking Method:
- Mix the lamb with fenugreek, seasoning and 1 tbsp oil in a large bowl.
- Let the lamb marinate for two to three hours ahead of cooking.
- Pop the onion in another bowl. Add half the lemon juice and some seasoning.
- Leave to stand for 10 minutes then drain well.
- Thread the lamb and onion on to the skewers. Brush the onion with 1 tbsp oil
- Cook over hot coals, turning, for about 10 minutes until browned and cooked through.
- To make the pesto. Put all but a few sprigs of coriander in a blender or food processor. Add half the chilli, the garlic, cumin, remaining lemon juice and remaining oil.
- Blitz for a few seconds until smooth. Season to taste.
- To serve, toast the naan bread as recommended on the pack and lay the skewers on top.
- Drizzle over the coriander “pesto”, remaining coriander and chilli.
Summer Steak Panzanella Salad
Prep: 30 minuets
Cook: 20 minuets
Serves: 4
Ingredients:
For the steaks:
- 500g Scotch Ribeye Steaks
- 2 garlic cloves, peeled and lightly bashed
- 2 sprigs rosemary
- 2 tbsps olive oil
- 1 tbsp balsamic vinegar
For the croutons:
- 200g ciabatta, torn into chunks
- 1 tbsp olive oil
- 2 sprigs rosemary, finely chopped
- 3 garlic cloves, peeled and lightly bashed
For the panzanella salad:
- 750g mixed colour tomatoes, roughly chopped
- 100g sundried tomatoes, roughly chopped and 1 tbsp of oil from the jar
- 80g kalamata olives, roughly chopped
- 6 anchovies, finely chopped (optional)
- 1 red onion, thinly sliced
- 1 tbsp balsamic vinegar
- Juice of a lemon
- 60g rocket
- 30g bunch of basil leaves, roughly torn
Cooking Method:
- Heat the oven to 160°C fan/180°C.
- Place the steaks on a large plate and add the garlic, rosemary sprigs, olive oil and balsamic vinegar. Leave to marinade at room temperature for 30 minutes.
- Add the ciabatta chunks, rosemary and garlic to a parchment lined baking tray, drizzle over the olive oil and sprinkle over some seasoning. Toss the ciabatta so it is well coated in the oil and rosemary and bake for 15-20 minutes until golden and slightly crispy. Set aside.
- Add all of the ingredients for the panzanella salad to a large bowl with a good grind of black pepper and mix well. Add the croutons and stir well again.
- Heat a nonstick frying pan over a high heat or preheat the bbq to high. Fry the steaks for 2 minutes on each side for pink meat. Remove to a board to rest covered with foil for at least 5 minutes.
- Add any of the resting juices from the steak to the salad and toss well. Pile the salad onto a large platter and top with the sliced steak and more fresh basil leaves.
Smokin’ Specially Selected Pork Pizzas
Everyone loves pizza, and this delicious twist on a classic family favourite will have everyone asking for more!
For more delicious recipe ideas using Scottish meats, head to makeitscotch.com
Prep: 40 minutes
Cook: 22 minutes
Serves: 4
Ingredients:
- 250g lean minced Specially Selected Pork
- 400g can cooked butterbeans, drained
- 2tsp smoked paprika
- Pinch of sea salt and ground black pepper
- 2 garlic cloves, peeled and crushed
- 16 thin stems, tenderstem or purple sprouting broccoli, trimmed
- 450g wholemeal bread flour
- 1 tsp bicarbonate of soda
- 300g low fat natural yogurt
- 250g garlic passata
- 2 x 200g packs low fat mozzarella cheese, drained
- 2tbsp Scottish rapeseed oil
- You can swap pork mince for lean minced beef if you prefer. You could also replace the broccoli with frozen pepper strips for a splash of colour – use straight from the freezer, no need to cook first.
Cooking Method:
- Put the pork in a bowl. Use a fork to smoothly mash 75g butter beans, and add to the pork along with some seasoning, paprika and garlic. Mix well, then shape into 24 small balls. Cover and chill until required.
- Bring a small saucepan of water to the boil. Add the broccoli, bring back to the boil and cook for 1 minute to slightly cook. Drain well, and cool under cold running water. Shake off excess water and leave aside.
- Preheat the oven to 220°C/200°C fan oven/gas 7. Line 2 large baking trays with baking parchment.
- In a large bowl, mix the flour and bicarbonate of soda together with a pinch of salt. Make a well in the centre and add the yoghurt. Gradually mix the yoghurt into the flour until well combined, then add sufficient cold water (approx. 100ml) to bring the mixture together with your hands to make a soft dough.
- Lightly flour the counter top. Working quickly, divide the dough into four. Knead gently, and then shape and roll each piece into a rough oval about 26cm x 16cm.
- Carefully transfer each piece to the baking trays – you may find rolling the dough back over the rolling pin the easiest way to lift the dough. Spread each with passata.
- Break up the cheese into small pieces and scatter over the bases. Top with broccoli, meatballs and the remaining butter beans. Brush with oil.
- Bake for about 20 minutes until lightly golden and the meatballs are cooked through – swap the trays around as necessary to ensure even cooking.
- Scatter with chilli flakes and top with wild rocket.
- To serve, you can accompany with crisp salad or slaw for a finishing touch.