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    Lamb Fillet Kebabs and Spinach Salad

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    Lamb Fillet Kebabs and Spinach Salad

    Serves: 4


    • New Zealand Lamb Boneless Loin Fillets (each weighing 175g)
    • 250g pack cherry tomatoes
    • 225g pack baby spinach leaves, to serve For the marinade:
    • For the dressing:
    • 50g can Waitrose Anchovies In Olive Oil, chopped
    • 2tbsp Dijon mustard
    • 100ml tomato juice
    • Juice of 1 lemon
    • Freshly ground black pepper
    • For the marinade:
    • 2tbsp balsamic vinegar
    • 2tbsp extra virgin olive oil For the dressing:
    • Juice of 1 lemon


    1. Cut the lamb fillets into slices no more than 1cm thick. Slice each piece again, but not quite in half: you will have a 'figure 8' double slice of lamb when you open it up. Curl open the pieces and push them on to eight shortish satay sticks or wooden skewers that have been soaked for 5 minutes in cold water to prevent scorching. Push two or three tomatoes on to each kebab as well. Place in a non-metallic dish.
    2. Make the marinade: whisk together the vinegar, the lemon juice and the oil, then pour over the kebabs. Cover and marinate for 5 minutes.
    3. Make the dressing: combine the anchovies and their oil, the mustard, tomato juice and lemon juice in a blender and process to a rosy dressing, then season with pepper.
    4. Heat a large, ridged griddle pan or non-stick frying pan until very hot. Add the kebabs and their marinade, pressing them down, and cook for 2-2 1/2 minutes on each side until cooked. Pile the spinach leaves on to serving plates. Set the kebabs on top, then drizzle with some dressing.

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    Cook's tips

    Use thick rosemary twigs in place of skewers if you wish, stripping the leaves away first.


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