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    You are in: Home / Recipes / Skewered Coriander Lamb Recipe
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    Skewered Coriander Lamb

    Skewered Coriander Lamb. Photo by DbKnadler

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs 10 mins

    15 mins

    Aaliyah's&Aaron'sMum's Note:

    This can be served as is with a yoghurt or tahini dip or as a light lunch in pita wraps with shredded lettuce, mint leaves and tomatoes with tahini sauce drizzled on top. Cooking time indicated includes marinating time. Edited to add: Please use a good cut of meat. The best cuts are usually boneless leg of lamb and shoulder, cubed. To avoid burning the outside or flareups, trim of excess fat. Pull off the thin transparent membrane surrounding the meat and trim off any connective tissues.

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    1. 1
      You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
    2. 2
      Place ground coriander, cumin, allspice, cinnamon, lemon juice, oil, tomato, onion and garlic in food processor and pulse to form a thick paste.
    3. 3
      In a bowl, combine the spice paste with the lamb cubes and toss to coat evenly.
    4. 4
      Cover and refrigerate for 2 hours (you may marinate the lamb upto 1 day in advance).
    5. 5
      Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
    6. 6
      Thread the lamb onto the skewers.
    7. 7
      Grill turning every 2 minutes and basting with any remaining marinade- if you like it well browned on the outside but juicy and slightly pink on the inside, grill for 8-10 minutes, for well done add another 2 minutes or so to cooking time.
    8. 8
      Serve hot garnished with roughly chopped mint leaves.

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    Ratings & Reviews:

    • on July 13, 2008


      We liked this dish - spiced just right for us - even though I forgot the mint. Thanks for sharing!

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    • on May 28, 2008


      Sadly I need to give these 3 stars.. DH sorted out some lamb from the butchers especially for this and I don't know what went wrong... we just couldn't get it cooked in the middle without it ( eventually) being almost burnt to a crisp on the outside. DH doesn't mind his meat on the rare side so ended up eating all of it while I went vegetarian for the night. Pity because meat is so expensive here in NL. and becuase we both love lamb. The flavour of the small piece I tried I thought was good... DH, liking the texture of his, liked the spices less. Please see my Rating System: sadly this recipe was not a real success for us.... but personal preference is everything and who knows? maybe the butcher just didn't give us a good piece of meat for this after all. I'm still glad to have given it a go. Thanks!

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    • on April 07, 2008


      This was an excellent dish, I thought the lemon juice played a strong role in the flavor combination which made it seem like a light meal, which isn't always easy to do when using red meat. The kids weren't raving about it, but they aren't thrilled about meat dishes as a rule. DH and I both loved it. Thanks! Reviewed for PAC Spring 2008.

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    Nutritional Facts for Skewered Coriander Lamb

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.5
    Calories from Fat 306
    Total Fat 34.0 g
    Saturated Fat 12.8 g
    Cholesterol 90.0 mg
    Sodium 75.4 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.9 g
    Sugars 1.3 g
    Protein 21.7 g

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