Tuesday – Pan Fried Salmon Fillets with Dijon Mustard and Capers

Spring Lamb Skewers and Lemon Pilaf

Method

  1. Grate zest from half a lemon and cut the rest into wedges. Finely chop the onion. Grate the carrots and combine with the sultanas. Drizzle with 1 tablespoon of olive oil and vinegar.
  2. To make the pilaf, heat 2 tablespoons of oil in a large saucepan and add the onion. Cook over medium heat for 5 minutes or until soft. Add the rice and lemon zest and stir to combine. Add stock and bring to the boil. Reduce heat, cover, and simmer for 12 minutes.
  3. Coarsely grate the cucumber and squeeze dry with paper towel. Combine with the yogurt and season with salt and black pepper.
  4. Trim the fat from the lamb and cut the meat into 2cm pieces. Thread onto 4 metal skewers and drizzle with remaining oil. Heat a large frying pan or grill and cook the skewers for 6 minutes or until cooked to your liking, turning every 2 minutes to evenly brown.
  5. Serve skewers with pilaf, carrot salad, cucumber yogurt and lemon wedges.

Tip: Use any long grain rice to make the pilaf.