{"id":6,"date":"2019-04-20T15:07:50","date_gmt":"2019-04-20T15:07:50","guid":{"rendered":"http:\/\/www.ryanlothian.com\/food\/?p=6"},"modified":"2019-04-20T15:22:25","modified_gmt":"2019-04-20T15:22:25","slug":"lamb-skewers","status":"publish","type":"post","link":"https:\/\/www.ryanlothian.com\/food\/2019\/04\/lamb-skewers\/","title":{"rendered":"Lamb skewers"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.ryanlothian.com\/food\/wp-content\/uploads\/2019\/04\/IMG_20190406_184826-768x1024.jpg\" alt=\"\" class=\"wp-image-7\" srcset=\"https:\/\/www.ryanlothian.com\/food\/wp-content\/uploads\/2019\/04\/IMG_20190406_184826-768x1024.jpg 768w, https:\/\/www.ryanlothian.com\/food\/wp-content\/uploads\/2019\/04\/IMG_20190406_184826-225x300.jpg 225w, https:\/\/www.ryanlothian.com\/food\/wp-content\/uploads\/2019\/04\/IMG_20190406_184826-1568x2091.jpg 1568w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 lamb leg steaks, cut into 1.5&#8243; cubes, remove as much fat as you can<\/li><li>3 tsp pomegranate molasses<\/li><li>1 tsp mint sauce (try <a href=\"https:\/\/www.amazon.com\/Colmans-Classic-Mint-Sauce-grams\/dp\/B004G9226Q\">amazon<\/a> or whole foods)<\/li><li>1\/2 tsp cumin powder (freshly grind for best flavour)<\/li><li>2 lemons (use 1 and a half in the marinade)<\/li><li>1 tbsp white vinegar<\/li><li>salt<\/li><li>2 cloves of garlic, crushed<\/li><li>an onion, in kabab-friendly chunks<\/li><li>red and green bell peppers also in chunks<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Recommended equipment<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>meat thermometer (I have <a href=\"https:\/\/www.amazon.com\/gp\/product\/B01IHHLB3W\">this one<\/a>)<\/li><li>wood skewers<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The night before, cut the lamb into 1.5&#8243; cubes and remove as much fat as you can, discarding it. In a bowl, mix lemon juice, vinegar, cumin powder, mint sauce, crushed garlic, pomegranate molasses and salt. It&#8217;s important to taste your marinade! It should be acidic, slightly sweet, unpleasantly salty, and have enough quantity to coat the outside of all of your lamb. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put your lamb into the marinade, ensure it&#8217;s covered evenly and put in a non-metal bowl in the fridge overnight.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">An hour an a half before you&#8217;re ready to serve: soak the skewers for an in cold water, this will stop them burning in the oven. 30 mins before you want to serve, preheat your oven to 500F\/max as you thread meat, onion and peppers on the skewers (see photo above).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When your oven is up to temperature, place your skewers on a baking tray on the top rack. Bake for 10 mins, and don&#8217;t open the oven to peek! When you remove the tray, check the temperature is at least 160F (put it in for longer if not). These are more tender when they&#8217;re still a little pink in the centre. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This recipe makes about 10 skewers. Drizzle lemon juice over them just before serving. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 lamb leg steaks, cut into 1.5&#8243; cubes, remove as much fat as you can 3 tsp pomegranate molasses 1 tsp mint sauce (try amazon or whole foods) 1\/2 tsp cumin powder (freshly grind for best flavour) 2 lemons (use 1 and a half in the marinade) 1 tbsp white vinegar salt 2 cloves &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.ryanlothian.com\/food\/2019\/04\/lamb-skewers\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lamb skewers&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[3,2],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-lamb","tag-recipe","entry"],"_links":{"self":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/comments?post=6"}],"version-history":[{"count":4,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":16,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/6\/revisions\/16"}],"wp:attachment":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/media?parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/categories?post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/tags?post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}