Lamb and leek kebabs with cauliflower purée Recipe

Lamb and leek kebabs with cauliflower purée Recipe

  • 150g/5½oz leg of lamb, cut into large cubes
  • 1 leek, chopped into 1cm/½in wheels
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 tbsp honey
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • ¼ cauliflower, blanched
  • ½ potato peeled, chopped and blanched
  • 1 tsp chopped fresh mint
  • 1 tsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 100ml/3½fl oz red wine
  • 2 tbsp honey
  • 1 tsp chopped fresh mint
  • salt and freshly ground black pepper
  1. Soak the two wooden skewers in water for 10 minutes.
  2. To make the kebabs, place the lamb, leek, olive oil, garlic and honey into a large bowl and mix together. Season with salt and freshly ground black pepper.
  3. Thread the leek and lamb alternately onto a skewer.
  4. Heat a griddle pan until smoking. Add the kebab and cook for two minutes on side, or until the lamb is cooked through.
  5. To make the purée, place the olive oil, cauliflower, potato, mint and parsley all into a food processor, season, to taste, with salt and freshly ground black pepper and blend until smooth.
  6. In a frying pan boil the wine, honey and mint and pan and reduce until thickened.
  7. To serve, place the kebab on a plate with the purée alongside and pour over the wine sauce.
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