Lamb Espetadas Recipe

These sweet, paprika-spiked skewers come from the Portuguese island of Madeira. They also happen to be our Food Fight winner this week!
 Lamb Espetadas
Recipe Ingredients

  • 2 tbs olive oil
  •  1 brown onion, halved, thinly sliced
  •  1 tbs sweet paprika
  •  3 garlic cloves, crushed
  •  1 long fresh red chilli, finely chopped
  •  125ml (1/2 cup) madeira fortified wine (see note)
  •  1kg lean lamb leg steaks, cut into 4cm pieces
  •  2 tbs chopped fresh continental parsley
  •  16 dried bay leaves
  •  1 tsp sea salt
  •  Mixed salad leaves, to serve
Recipe Method

  1. Heat oil in a frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add paprika, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely.
  2. Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate.
  3. Preheat a barbecue grill or char grill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.

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