Recipe: 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
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.