Cook time: 20 mins
I love loading up on lamb, especially when it explodes with flavours. This lamb recipe echoes the ingredients often used in Portuguese cooking. The tradition in that part of the world where meals are made from many smaller servings means you can try more dishes than you would usually – it becomes a true culinary adventure.
2 tbsp olive oil
1 red onion, sliced
1 tbsp smoked paprika
3 cloves garlic, crushed
1 red chilli, finely sliced
125ml sherry or Madeira
1 kg lamb steaks, diced
2 tbsp chopped fresh parsley
1 tsp salt
10 wooden skewers, soaked in cold water
10 bay leaves, sliced in half lengthwise
- Heat a frying pan on medium-low and add a little oil. When hot, throw in the onion and cook for around 10 minutes or until golden. Add the paprika, garlic and chilli and combine well. Add the sherry or Madeira and stir, scraping any bits off the bottom of the pan. Cook until the sauce has reduced a little, then set aside to cool.
- When cool, blend or process the sauce until smooth. Place it into a bowl and add the lamb, parsley and salt. Mix well, cover and marinate for as long as you can.
- Thread the lamb onto the skewers with the odd bay leaf between pieces. Cook under a hot grill for 10 minutes or on the barbecue, turning often, until cooked to your liking.
- Serve with a fresh green salad. You could also add a side of asparagus since its coming into season. Blanch it, cook on the bbq, season and serve with a knob of butter and a squeeze of lemon.
- You can de-skewer the lamb and serve in lettuce cups.