Name: These lamb kebabs wouldn’t be complete without a healthy dose of mint jelly
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 12 x 18cm bamboo skewers; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, crushed; Sea-salt flakes and freshly ground black pepper, to season; 750g lamb leg steaks, cut into 4cm pieces; 1/4 cup mint jelly, warmed; 1 lemon, cut into wedges; Mint leaves, to serve; Potato salad; 500g chat potatoes; 2 bunches asparagus, trimmed; 1/2 cup whole egg mayonnaise; 2 tablespoons dijonnaise; 2 tablespoons chives, chopped; 2 tablespoons lemon juice; 1/4 cup water; 1 baby cos lettuce, larger leaves torn

These lamb kebabs wouldn’t be complete without a healthy dose of mint jelly

The best use for mint jelly we've ever seen.

Lamb kebabs with mint jelly and potato salad — (Photography: Tim Roberts, styling: Michele Cranston and David Morgan)

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Makes 4

Prep

25M

Cook

25M

Marinate

30M

Total

50M

Mint jelly lovers rise up! These lamb kebabs on their own are pretty good, but when you add mint jelly, it’s a heavenly combination. It may be a ‘love it or hate it’ condiment, but trust us when we say this pairing will make your day.

Serve with this creamy potato and asparagus salad for a quick and satisfying summer dinner.

Ingredients

12 x 18cm bamboo skewers

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, crushed

Sea-salt flakes and freshly ground black pepper, to season

750g lamb leg steaks, cut into 4cm pieces

1/4 cup mint jelly, warmed

1 lemon, cut into wedges

Mint leaves, to serve

Potato salad

500g chat potatoes

2 bunches asparagus, trimmed

1/2 cup whole egg mayonnaise

2 tablespoons dijonnaise

2 tablespoons chives, chopped

2 tablespoons lemon juice

1/4 cup water

1 baby cos lettuce, larger leaves torn

Method

Step 1

Soak skewers in a bowl of cold water until needed.

Step 2

Combine oil, lemon juice and garlic in a large glass or ceramic bowl. Season. Add lamb, cover and set aside at room temperature for 30 minutes to marinate.

Step 3

Meanwhile, for potato salad, put potatoes in a large saucepan. Cover with water and bring to the boil. Boil for 15 minutes or until tender, adding asparagus in final 4 minutes of cooking. Drain. Cool slightly. Halve potatoes and cut asparagus into thirds, then combine in a large bowl. In a small jug, combine mayonnaise, dijonnaise, chives and water. Season.

Step 4

Preheat a barbecue grill or chargrill on high heat. Thread lamb evenly onto soaked skewers. Cook, turning occasionally, for 6 minutes for medium or until cooked to your liking. Transfer to a tray. Brush with mint jelly. Cover with foil. Let rest for 5 minutes.

Step 5

Toss half the dressing through potatoes and asparagus. Arrange lettuce in a serving bowl and top with potato mixture.

Step 6

Serve skewers with salad and remaining dressing, lemon wedges and mint leaves.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)