Lamb skewers with caper dip

450g lean lamb leg steaks
1 red onion
1 fresh rosemary sprig
50g butter
1 x 15ml spoon fresh mint (chopped)
1 x 15ml spoon fresh parsley (chopped)
3 pickled gherkins
2 x 15ml spoon capers
1 x 15ml spoon wholegrain mustard
1 x 15ml spoon white wine vinegar
2 x 15ml spoon mayonnaise

Weighing scales, knife, chopping board, 4 x skewers, saucepan, pastry brush, small bowl.

1. Pre-heat the grill.
2. Cut the lean lamb leg steaks into large cubes.
3. Using a clean knife and chopping board, peel the onion and cut into 8 wedges lengthways.
4. Thread the meat and onion onto the skewers.
5. Roughly chop the rosemary.
6. Melt the butter in a saucepan and add the rosemary.
7. Brush the butter over the skewers and cook under the grill for 12-15 minutes, turning occasionally.
8. Meanwhile make the caper dip:

• roughly chop the mint and parsley;
• roughly chop the gherkins;
• drain and rinse the capers;
• mix together the capers, pickled gherkins, mustard, vinegar, fresh mint, fresh parsley and mayonnaise.

• If using wooden skewers pre-soak them in cold water to prevent the wood charring under the grill.
• Serve the lamb skewers with the caper dip, a large mixed leaf salad and crusty bread.
• Try threading a variety of different vegetables or Haloumi cheese onto the skewers.

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