Growing up in New Zealand it was not uncommon to eat lamb or mutton several times a week. As such, there are a myriad of ways I know of to prepare lamb for almost any occasion.
With the rugby World Cup victory in mind, here is a very Kiwi and delicious recipe to bring a taste of summer back to the chill of autumn.
Lamb – cut into 1½-inch cubes
Onion – cut into skewerable chunks
Red or green bell peppers
Several cloves of garlic – crushed and chopped
1 kiwifruit – mashed
Salt and pepper
Splash of olive oil
Splash of red wine
Chop and skewer the veggies first. Heat up the grill.
Finally, add meat to marinade. Make sure you keep an eye on the clock – it’s very easy to turn the meat into mush. Marinate for 7-10mins – a little more if you have a tough cut like a shank, but anything longer than 15mins will pretty much turn any piece into a paste.
Submitted by Linnea Koons Morrison