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    Lamb Kebabs with Lentil Salad and a Caramelised Lemon Dressing

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    Lamb Kebabs with Lentil Salad and a Caramelised Lemon Dressing

    This simple dressing is also lovely with griddled chicken, fish and Halloumi; a minute or two in a griddle pan brings out the best in the humble lemon. Serve with griddled pitta bread and yogurt.

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Serves: 4


    • 680g Diced leg of lamb
    • 2 Fennel bulbs (about 200g), trimmed
    • 2 Lemons, halved
    • 5 tbsp Extra virgin olive oil
    • ½ Garlic clove, crushed
    • 1 tsp Clear honey
    • 400g tin Green lentils, rinsed and drained
    • 50g Salad spinach
    • 2 tbsp Finely chopped dill


    1. Thread the lamb onto 8 soaked wooden skewers. Slice the fennel very finely from root to tip. Put in a bowl of iced water and set aside.
    2. Place a griddle pan on a high heat and, when very hot, brush the lemon halves with 1 tsp olive oil and griddle, cut-sides down, for 2 minutes, until caramelised. Squeeze the juice into a cup. Reduce the heat slightly.
    3. Whisk the garlic, honey and remaining olive oil into the lemon juice; season. Drizzle 2 tbsp over the skewers; griddle for 1–2 minutes on each side (6–8 minutes total). Rest on a warm plate.
    4. Mix the drained fennel, lentils and spinach together in a bowl. Add the dill to the dressing and toss most of it through the salad. Divide between 4 plates, with the lamb skewers, any juices from the meat and the remaining dressing.

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