Cook up this simple and tasty meal at half time to give you stamina for the second half of footy action.
Preparation: 20 minutes
Cooking: 15 minutes
700g lamb leg, cut into 3cm dice
2 cloves garlic, chopped
1 tbsp. olive oil
1 tbsp. chopped oregano leaves
1/2 cup oregano leaves (firmly packed)
1 cup flat-leaf parsley leaves (firmly packed)
1 clove garlic
2 tbsp. olive oil
1 tbsp. white wine vinegar
Pinch dried chilli flakes
Mix the lamb in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or overnight.
Preheat a chargrill or barbeque to a moderate high heat. Thread the meat onto 12 skewers and season with salt and pepper. Cook for 1/2 - 2 minutes on each of the four sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimichurri.
To make the chimichurri, blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.
Celebrate football fever with a flavour expedition inspired by competing nations around the globe.
It's almost time for football (or soccer) fans worldwide to come together and celebrate the game. Game timings fit in perfectly with dinnertime for Aussies, so We Love Our Lamb will be there every step of the way.
Kicking flavour goals with a journey around the globe, We Love Our Lamb has shared five recipes from five nations, including garlic and oregano lamb skewers with chimichurri from Argentina, butterflied lamb leg with ratatouille from France or bite size lamb and sultana empanadas from Spain.
These dishes are perfect for cooking up with friends and family to enjoy whilst cheering on your favourite team.
For additional recipe inspiration, visit www.australianlamb.com.au.