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Ingredients
Skewered Lamb with Chilli Aioli
1.5 kg (3 lb 5 oz) leg of lamb, boned and cubed
125 ml (½ cup) olive oil
125 ml (½ cup) lemon juice
2 garlic cloves, crushed
1 teaspoon cracked black pepper
1 tablespoon Dijon mustard
1 tablespoon chopped oregano
Chilli Aioli
2–3 small red chillies, seeded
3 garlic cloves
½ teaspoon ground black pepper
3 egg yolks
2 tablespoons lemon juice
200 ml (7 fl oz) olive oil
Method
- Put the lamb in a large, non-metallic bowl. Add the combined olive oil, lemon juice, garlic, pepper, mustard and oregano. Toss well, cover and refrigerate for at least 3 hours.
- Soak 12 wooden skewers in water to prevent scorching. Drain the lamb, reserving the marinade. Thread the lamb onto the skewers and cook on a hot, lightly oiled barbecue grill or flat plate until well browned, brushing with the marinade occasionally.
- To make the chilli aïoli, chop the chillies and garlic for 30 seconds in a food processor. Add the pepper, egg yolks and 2 teaspoons of lemon juice. With the motor running, slowly pour in the oil in a fine stream. Increase the flow as the aïoli thickens. Add the remaining lemon juice and season to taste. Serve with the skewered lamb.
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