Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>

Ingredients

450g / 1lb. New Zealand Lamb leg meat, thinly sliced into 2.5cm / 1in strips
90ml / 6 tbsp red wine
45ml / 3 tbsp oil
1 clove garlic
5ml / 1 tsp Worcestershire sauce
5ml / 1 tsp paprika
1 large courgette (175g / 6oz)
12 small cut mushrooms
1 red pepper, cut into 12 pieces

• Blend together the red wine, oil, garlic, Worcestershire sauce and paprika. Add the lamb.

• Cut the courgette into 12 thick slices and add the pieces to the marinade with the whole mushrooms and the pepper pieces. Cover and leave the ingredients for 1 hour to marinade.

• Drain the ingredients reserving the marinade for basting. Roll the strips of meat up then thread them onto soaked bamboo skewers with the other ingredients starting and ending with lamb.

• Grill or barbecue the kebabs for 10 - 15 minutes turning and basting them frequently with the reserved marinade.

• Serve the kebabs on halved pieces of French bread covered with mixed green leaves of salad.

Hints and Tips

• The meat will slice thinly if still slightly frozen.

• Blanched baby onions make a delicious substitute for mushrooms.

Serves 6

Meat New Zealand

© Meat New Zealand 2001