Mushrooms Recipe

Mushrooms with Lamb Skewers

April 15, 2016

Mushrooms with Lamb Skewers 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


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


1Preheat 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.

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

3Combine 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.

4Preheat barbecue or grill on medium-high. Cook lamb for 5-6 minutes, basting and turning often, until cooked to your liking.

5Add beans to roasted vegetables, squeeze over lemon and toss gently to combine. Top with skewers and serve with yoghurt & barbecued bread.