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Mushrooms with Lamb Skewers

Yields4 ServingsCook Time20 mins

 400g cup mushrooms, quartered
 250g cherry tomatoes
 1/4 cup extra virgin olive oil
 150g green beans, topped
 2 tsp sweet paprika
 2 tbs honey
 600g lamb backstrap, chopped
 1 lemon, halved
 Greek yoghurt & barbecued bread, to serve

Preheat oven to 230°C fan forced. Arrange mushrooms and tomatoes over base baking tray lined with baking paper. Drizzle with 2 tbs oil and season with salt and pepper. Roast for 10 minutes or until just tender.


Meanwhile, cook beans in a saucepan of boiling salted water for 2 minutes until bright green. Drain and refresh in cold water. Pat dry.


Combine paprika, honey and remaining oil in a ceramic dish then season with salt and pepper. Thread lamb onto skewers and place in dish, turn to coat in marinade.


Preheat barbecue or grill on medium-high. Cook lamb for 5-6 minutes, basting and turning often, until cooked to your liking.


Add beans to roasted vegetables, squeeze over lemon and toss gently to combine. Top with skewers and serve with yoghurt & barbecued bread.

Nutrition Facts

Servings 0