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Rump of lamb with nectarines, pistachios and feta


BBQ skewers of succulent lamb and sweet summer nectarines make for a perfect combo with this delicious feta and pistachio dip. Not the usual pairing, but believe me this recipe really works and will be a big hit.



Serves 4

750g British lamb leg, cut into cubes 2 Garlic cloves
1 tbsp cumin seeds
1 tbsp coriander seeds

1 tbsp sesame seeds
1 Lemon
1 tbsp Salt
1 tsp cracked black pepper 2 tbsp olive oil

1 tbsp Chopped fresh rosemary 4 Nectarines
200g Salad leaves
8 Pitta breads


For the dip:

100g Pistachios
100g Extra virgin olive oil
3 Cloves garlic
1 handful coriander
1 handful fresh mint
100g feta cheese
1/2 lemon
Freshly milled black pepper


Here’s how:

To make the marinade, pour the cumin and coriander seeds in to a dry frying pan and toast on a medium heat for 3-4 minutes.
When the spices are toasted and your kitchen is full of the spiced aroma, pour them into a pestle and mortar and grind to a powder.

Add the spices to the mixing bowl with the sesame seeds, lemon zest, salt, pepper, olive oil and chopped rosemary.
Stir the mixture together.
Cut the lamb into 3cm cubes and place in a large mixing bowl with the marinade and stir together.

Place the lamb in the fridge for 1 hour to marinade.
Cut the nectarines into wedges and thread onto a wooden kebab stick, alternating with the diced lamb.
You can cook the lamb on the BBQ or grill for 8-10 minutes until cooked.
Mean while, to make the dip to serve with the lamb, place all the ingredients into a food processor and blend until smooth.
Taste the dip and season according to your taste buds.

When the lamb is cooked served with warmed up flat breads, salad leaves and the dip.


Try a glass of Rioja, Cabernet Sauvignon or a Pinot Noir with this recipe


Recipe by Peter Sidwell

Rump of Lamb with Nectarines, Pistachio and Feta

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