Recipes One

1 onion, finely chopped

2 tsp finely grated lemon rind

Juice of whole lemon

1 red chilli, finely chopped

1tsp ground coriander

1 tsp ground cumin

2 tbsp sherry vinegar

125ml olive oil

Mix together the garlic, onion, lemon rind, corainder cumin, vinegar and olive oil in a non-metallic dish.

Add the cubes of lamb to the dish cover with clingfilm  and marinate for 2-6 hours, turning occasionally.

Thread the lamb onto skewers, put these on an oven tray and cook in a hot oven (220C) for 10 minutes until tender.

The Lamb Skewers with Lemon and Chilli,  are my second entry for the Sweet Heat Tapas Challenge

 

 I also made:

250g Chorizo sausage, outer casing removed

4 tbsp olive oil

1 onion, finely chopped

400g canned or freshly cooked chickpeas

1 tbsp sherry vinegar

finely chopped parsley

Cut the chorizo into cubes, heat the oil in a pan and add the onion and garlic cooking until soft but not brown.  Stir in the chorizo  and chickpeas until heated through.  Splash in some sherry vinegar and season to taste.  Serve warm sprinkled with chopped parsley.

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