- 2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 1 tablespoon 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 tablespoons chopped fresh continental parsley
- 16 dried bay leaves
- 1 teaspoon sea salt
- Mixed salad leaves, to serve
- Step 1Heat 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.
- Step 2Process 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.
- Step 3Preheat a barbecue grill or chargrill 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Madeira fortified wine is available at Dan Murphy’s.
Cook’s tips: You’ll need 8 skewers for this recipe. If using bamboo, soak them in cold water for about 20 minutes first to stop them burning on the grill. If you have a bay tree in your backyard, use bay leaf sprigs as skewers for extra flavour and aroma.
Allow 4 hours marinating time.
- Author: Jody Vassallo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste