
Simon Rimmer
from
Great Food Live
Simon Rimmer combines rose water, pistachios, red wine, and very hot chillies for an unusual lamb marinade
Simon Rimmer combines rose water, pistachios, red wine, and very hot chillies for an unusual lamb marinade
Lamb with shoestring fries and chilli marinade
Method
2. Tip the bread, garlic and chillies into a blender and blend to a chunky consistency with the rest of the ingredients.
3. For the fries, peel the potatoes and shred on a mandolin, set at the thinnest setting.
4. Soak the potatoes in water for about 30 minutes - this will break down the starch and make them crisp after frying.
5. Meanwhile, cut the lamb into 3cm chunks and season with plenty of salt and pepper. Combine th ered wine, rose water and crushed garlic cloves and pour over the lamb. Set aside for an hour to marinate. Remove the meat from its marinade and pat dry. Skewer the chunks onto soaked wooden skewers and arrange in a shallow tin.
6. After the potato has soaked for 30 minutes, remove from the water and pat dry.
7. Heat the vegetable oil in a deep-fat fryer and when hot, cook the potatoes for about 2 minutes, until crisp and golden. Scoop the potato shred out of the oil, drain on kitchen paper, and sprinkle with a little salt.
8. Preheat the grill to hot. Grill the lamb for 2-3 minutes on each side, spooning over any extra marinade as it cooks. Serve the lamb kebabs with the fries and mini naan bread to mop up any juices. Accompany with the chunky sauce, served at room temperature.
Prep:
20 min, plus 30 mins marinating and soaking
Cook: 10 min
Cook: 10 min
Ingredients
For the sauce
25g mint leaves1 tbsp chopped and dried ancho chillies
2 scotch bonnet red chillies
60g 2-day old ciabatta bread, cubed
90ml Olive oil
150g pistachio nuts
For the fries
225g Maris Piper potatoesvegetable oil, for deep frying
50g Butter
For the lamb
2 x 225g lamb tenderloins, cut into chunks4 mini coriander naan breads
For the marinade
30ml Red wine30ml rose water
2 garlic cloves
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