Easter Recipe: Lamb Brochettes

Easter Recipe: Lamb Brochettes

16/03/2021 Off By Olivia Thomas

Grilled Lamb Brochettes with Pistachio, Honey & Warm Spices
with Nutbourne Pinot Noir 2018

Spring is definitely here – early blossoms are bursting, vibrant clusters of daffodils trumpet along the roadsides,
the wafting perfume of Wild Garlic comes from shady banks and above all, a few rays of sunshine are lifting all our spirits.
Lamb is of course the traditional Easter Fayre but it doesn’t have to be “Roast and 2 veg”
especially as we are still so restricted from larger groups getting together.
So why not fire up the BBQ for the first time this year?

Here is a recipe for delicious Persian Lamb Brochettes full of middle eastern flavours and spices.
The dish pairs beautifully with our Nutbourne Pinot Noir,
rounded and smoky with black fruits and a hint of biblical promise.
Bon Appetit!

Serves 6
Ingredients
3 x lamb loin fillets
2 tbsp olive oil
1 lime, zest and juice
1/2 tsp sumac
1/2 tsp cinnamon
pinch of saffron
12 dates, stoned and halved
50g green pistachio nuts, chopped
2 tbsp runny honey
salt and black papper
For the raita
1 cucumber, peeled
400g Greek yoghurt
1 tsp cumin seeds
fresh mint, leaves picked off and shredded, with extra to garnish
salt and black pepper
To finish
800g courgettes
Equipment
6 x 20cm bamboo skewers
a wide-mouth peeler

Method

Cut the lamb into 24 even-sized pieces. Toss in a bowl with the olive oil, lime juice,
sumac, cinnamon, saffron and salt and pepper. Leave in the fridge to marinate for 2 hours or more.

Thread the lamb and dates alternately onto the bamboo skewers.

Mis the pistachios and honey and season with black pepper.
Drizzle some of this mixture onto the lamb.

Prepare the raita by halving and dressing the cucumber, then grate it onto the largest holes of a box grater.
Mix with the yoghurt, cumin, shredded mint, seasoning and pomegranate seeds.

Either grill the lamb brochettes on a barbecue
or roast in a preheated oven at 225°C/ gas mark 10 for 6-8 minutes.

To make the courgette ribbons, use the wide-mouth peeler to cut the courgettes into long strips.

Plunge them into a large pan of lightly salted water and cook for 2 minutes.
Drain and refresh under the cold tap.

Finish the brochettes with an extra coating of the pistachios and honey
and serve with the courgette ribbons and cucumber raita, garnished with extra mint and pomegranate.

This recipe is from page 140-141 of the New City of London Cookbook by Peter Gladwin.

You can purchase both the cookbook and our 2018 Pinot Noir from our online shop.

 Gregory’s lamb from the Gladwin family farm is available in a range of cuts and joints, including loin fillets.
Email us on info@nutbournevineyards.com to place an order for collection from our cellar door.