Bacon, lamb and rosemary skewers

INGREDIENTS

8 rosemary sprigs (about 20 cm long)
700g lamb rump, diced
8 slices bacon rashers, rind removed
2 tablespoons caramelised balsamic vinegar
salt and pepper, to taste

Spicy capsicum dip
1 red capsicum
1 long red chilli
1 clove garlic
2 teaspoons caster sugar
1/2 cup olive oil

METHOD

To make rosemary skewers, remove three quarters of the rosemary leaves from each sprig (leaving the end leaves intact where the skewer can be held). Set aside leaves for another use.

Thread end of a bacon rasher onto a skewer followed by a piece of lamb, repeat until bacon is completely threaded onto skewer with lamb. Repeat with remaining skewers. Season with salt and pepper.

Cook on a heated oiled barbecue or frying pan for 5 minutes on each side, brushing occasionally with balsamic until browned all over and cooked as desired. Stand for 5 minutes to rest.

To make spicy capsicum dip, place capsicum and chilli on a heated barbecue plate or grill pan. Cook over a high heat, turning occasionally until skin on capsicum and chilli is blackened and blistering. Remove and place into a plastic bag, stand until cool.

Peel skin and stem from capsicum and scrape out seeds and membrane and then discard.

Remove skin and stem from chilli and place seeds and flesh into a food processor with capsicum flesh, sugar and garlic and process until well combined.

Gradually add oil while motor is still running. Process until well combined. Season with salt and pepper.

Serve skewers with spicy capsicum dip and mashed potatoes.

For more recipes, go to
Australian Women’s Weekly

MESSENGER