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Lamb Pinchos with baba ganoush and beetroot yoghurt dip

Lamb Pinchos with baba ganoush and beetroot yoghurt dip

Serves 6

Lamb Pinchos

600 g lamb fillet/ lamb loins

100 ml olive oil

2 cloves garlic, grated

1 tbsp chopped oregano

1 tbsp chopped thyme

100 ml lemon juice

1 tsp smoked paprika

salt

pepper

skewers

Cut the lamb loin into, bite size pieces.

Make the marinade by combining the olive oil, garlic, herbs, lemon juice and paprika.

Pour the marinade over the lamb and leave to stand, covered with plastic wrap, for 2hrs

Skewer the meat and grill over hot coals.

Baba ganoush

 2 aubergine

olive oil

juice of a lemon

2 tbsp chopped parsley

1 tsp preserved lemon, chopped   (optional)

salt

pepper

Pre-heat your oven to 200°C

Cut the aubergine in half, down the length, and score the flesh using a sharp paring knife

Drizzle the cut flesh with olive oil, stick the two halves back together and wrap with foil.

Place in the oven and cook until very soft. Roughly 40mins.

Remove from the oven and allow to cool slightly.

Use a spoon to scoop the soft flesh from the skin of the aubergine.

Place the flesh on a cutting board and chop to a fine puree. The place into a bowl and season with lemon juice, preserved lemon, parsley salt and pepper.

Serve chilled 

Beetroot yoghurt

1 cup Double cream yoghurt

1 Small beetroot

Juice of ½ lemon

1 tsp  Freshly grated ginger

Salt

Place all the ingredients in a food processor and blend until smooth

Serve the lamb pinchos, baba ganoush and yoghurt with a delightful glass of our Special Edition Pinotage or the Leopard's Classic Pinotage.

 

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