Best Lamb Sticks With Herb Yoghurt Dip Recipes

LAMB STICKS WITH HERB YOGHURT DIP

Lamb Sticks With Herb Yoghurt Dip image

These Lamb Sticks are really beautiful! And the Herb Yoghurt Dip is a wonderful 'condiment' to go with the lamb. We have these as an appetizer before having a BBQ. Both the sticks and the dip can be prepared a day ahead.

Provided by Karin...

Categories Lamb/Sheep

Time 20m

Yield 30-40 Lamb Sticks

Number Of Ingredients 15

Ingredients

750 g lean lamb fillets, minced
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cinnamon
2 teaspoons paprika
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 -3 teaspoons of fresh mint, chopped
1/4 cup parsley, chopped
1 tablespoon red wine
500 g unsweetened plain yogurt
2 -3 cloves garlic, crushed
1 -2 tablespoon parsley, chopped
1 -2 tablespoon fresh chives, chopped
2 -3 tablespoons of fresh mint, chopped

Steps:

Combine lamb, onion, garlic, wine, spices and herbs in bowl.
Mix well.
Shape enough mixture (about 1 tablespoon) around 1 end of the skewers.
Refrigerate.
Just before serving: grill sticks on BBQ until well browned all over and cooked through.
Herb Yoghurt Dip: combine all ingredients in bowl and mix well.
Serve Lamb Sticks with the Herb Yoghurt Dip.
TIP: If you wet the skewers before barbecuing, they will not burn.

Nutrition Facts : Calories 86.9, Fat 5.9, SaturatedFat 2.6, Cholesterol 25.4, Sodium 24.9, Carbohydrate 1.6, Fiber 0.2, Sugar 1, Protein 6.5

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

Ingredients

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
Preheat the oven to 450 degrees F.
Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

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