Lamb Skuets with Caper Dip Lamb Skuets with Caper Dip

Lamb Skuets with Caper Dip

The custom of roasting meat on a skewer is an ancient one. A touch of elegance was bestowed on the art during the reign of Richard II, when a court chef produced tiny silver skewers, on which he served dainty tit-bits of meat.

prep time
10 mins

cook time
15 minutes

4 people


  • 450g/1lb lean lamb leg steaks, cut into 2.5cm/1inch cubes
  • 1 red onion, peeled and cut into wedges
  • 50g/2oz butter
  • 1 sprig fresh rosemary
  • 30ml/2tbsp capers, drained and rinsed
  • 3 pickled gherkins, chopped
  • 15ml/1tbsp wholegrain mustard
  • 15ml/1tbsp white wine vinegar
  • 15ml/1tbsp freshly chopped mint
  • 15ml/1tbsp freshly chopped flat-leaf parsley
  • Mayonnaise


  1. Cut the leg steaks into 2.5cm/1inch cubes and thread onto skewers with the onion. Melt the butter and add leaves from the rosemary, brush over the skewers and cook under a preheated grill or barbecue for 12-15 minutes, turning occasionally.
  2. Meanwhile make the caper dip; in a bowl mix together the capers, gherkins, mustard, vinegar, herbs and mayonnaise.
  3. Serve the skuets with the caper dip, a large mixed leaf salad and crusty bread.