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.
- 450g lean lamb leg steaks, cut into 2.5cm cubes
- 1 red onion, peeled and cut into wedges
- 50g butter
- 1 sprig fresh rosemary
- 2 tablespoons capers, drained and rinsed
- 3 pickled gherkins, chopped
- 1 tablespoon wholegrain mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly chopped mint
- 1 tablespoon freshly chopped flat-leaf parsley
- 1-2 tablespoons mayonnaise
- Cut the leg steaks into 2.5cm 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 moderate grill or barbecue for 12-15 minutes, turning occasionally.
- Meanwhile make the caper dip; in a bowl mix together the capers, gherkins, mustard, vinegar, herbs and mayonnaise.
- Serve the skuets with the caper dip, a large mixed leaf salad and crusty bread.