Belfast Telegraph

Friday 31 October 2014

Recipe: Lamb brochettes

Lamb brochettes

Shu head chef Brian McCann shows how simple canapés can be made into the main meal for easy entertaining.

What you'll need

250g lean lamb, cut into 1cm dice

1 red pepper, cored, deseeded and cut into 1cm dice

1 yellow pepper, cored, deseeded and cut into 1cm dice

For The Marinade

50ml balsamic vinegar

100ml olive oil

Makes 26

Arrange the diced lamb and peppers alternatively on skewers. Then place them in the vinegar and oil, cover and leave for 12 hours.

Remove and drain.

Pan-fry for five minutes, turning frequently, until browned on all sides and cooked all the way through.

Brian’s Tip You can serve this with minted yogurt.

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