Epic lamb kebabs with chips & salad | Jamie Oliver recipes (2024)

FAQs

How to cook lamb skewers in Jamie Oliver? ›

Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.

Boneless Leg of Lamb

The BRT or boneless leg is a versatile cut and readily available in most grocery stores. It has a rich flavor and a little bit of fat but not too much. You can buy the whole boneless leg and trim the outer fat layer with a thin knife, from there, cut it up into 1 to 1 ½-inch cubes for kabobs.

First, the meat is marinated in a puree of onion, garlic, parsley, lemon, allspice, salt, and saffron — this not only imparts tremendous flavor but also tenderizes the lamb while infusing it with moisture. Second, before the skewers hit the grill, the meat is brushed all over with oil.

What could I serve with Minted Lamb Kebabs? These go so well with plain Basmati rice but you could also serve with a fresh salad.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Bamboo skewers, like the ones you can buy in bulk at the grocery store, are inherently flammable — they are wood, after all! The dry and brittle wood easily burns on a hot grill, unless you take preventative action. The best way to keep wooden skewers from burning is to soak them in water before firing up the grill.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Lamb Neck. A very tough section of the animal, the neck does a lot of work, which makes it a cut that needs long, slow cooking.

As one of the most flavorful parts of the lamb when cooked right, lamb ribs are a top choice for many people. They are tender, juicy, and delicious when roasted. Lamb ribs are best cooked with a combination of low heat for a few hours and high heat for about thirty minutes.

Meats release moisture as they cook. If you cook them too long, most of the moisture will be gone and they'll be dry. It's called “overcooking your food”. So don't overcook your food and it won't be dry.

Can lamb kebabs be pink in the middle? ›

As we mentioned earlier, ground lamb or lamb burgers should never be cooked rare. The large surface area on ground lamb causes it to be too dangerous to eat. This same rule applies to lamb sausage, lamb kebabs, and lamb stuffing (usually ground lamb and vegetables used to stuff a leg of lamb).

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Roast potatoes

Nothing beats crispy and fluffy roasted potatoes as a side for lamb. Roast potatoes are a classic accompaniment to lamb, especially for a Sunday roast. Lamb and roast potatoes go well together because they both have a rich and hearty flavour that is satisfying and comforting.

Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.

Red Bordeaux wines are the perfect accompaniment to Lamb. Roast Lamb, Kleftiko, Lamb Casserole, Irish Stew: Big Reds from Pauillac, Haut Médoc and Médoc or Petit* chateaux and Crus Burgeois or Rioja. Lighter dishes like Lamb Kebab or Grilled Lamb Chops would work well with fruitier New World wines.

Preheat an outdoor gas grill to medium-high heat (450-500 F). Skewer meat, onion and peppers onto the skewers. Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked).

Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great. Brush your kebab pieces with olive oil before placing them on the grill. Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through.

Of course, ground meat kebabs present the same thermal challenges as all ground-meat foods: they need to be thoroughly cooked to kill pathogenic bacteria that can hide in the mince. Cooking to 160°F (71°C) will take care of that, and you can use your Super-Fast Thermapen to check each one on the grill as you cook.

Yes, you can use either stainless steel or bamboo skewers in the oven. Just be sure to soak bamboo skewers for at least 30 minutes to an hour before starting, and keep a close eye on them during cooking. You can trim off the ends of the bamboo skewers or wrap them in aluminum foil to prevent charring.