Ingredients
1 dash vegetable oil, for frying
1 onion, peeled and finely diced
500g lamb , minced
1 parsley, finely chopped
1 tbsp shichimi togarashi
1 pinch salt
1 pinch pepper
5 tbsps natural yogurt
1 handful mint leaves, finely chopped
2 tsps lime
½ lime, zested
1 tsp olive oil
Overview
Sheep are a big part of Irish culture and heritage. As a nation, we’re very proud of our lamb meat and it’s exported all over the world. I was brought up on a sheep farm, so needless to say I ate a lot of lamb during my childhood. So for these reasons I had to dedicate at least one recipe to lamb. I season the lamb meat with shichimi togarashi (Japanese seven spice) and serve it with a natural yoghurt dip, as we have fantastic yoghurt producers in Ireland who make excellent quality yoghurt. you will also need 8 wooden skewers, soaked in water for 20 minutes
Method
- Heat the oil on a frying pan on a medium heat and add the diced onion.
- Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown).
- Remove from the heat and let it cool.
- In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.
- With dampened hands take a handful of meat and using a firm hand form a rectangular shape.
- Push a skewer through the meat.
- Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.
- Mix all the ingredients for the dip together in a bowl and serve on the side.