Name: Senegalese-Inspired Lamb Brochettes with Lemon Bean Salad and Millet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600g Lamb leg steaks trimmed and cut into 3 cm pieces; 3 cloves Garlic finely grated; 15g Fresh ginger finely grated; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Smoked paprika; 1 tsp Dried thyme; 3 tbsp Lemon juice divided; 3 tbsp Cooking oil divided; 1 tsp Salt divided; 2 pinches Black pepper freshly ground; 8 Bamboo skewers soaked in water for 20 minutes if using a barbecue or grill; 220g Millet rinsed; 500ml Water boiling; 400g Black-eyed peas drained and rinsed; 400g Tomatoes cut into 2 cm pieces; 300g Cucumber cut into small chunks; 120g Red onion very thinly sliced; 20g Parsley roughly chopped; 1 Red chilli finely chopped, seeds removed for gentler heat

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Preparation

Soak the skewers

If using bamboo skewers on a barbecue or beneath the grill, submerge them in water while you prepare the meal. This helps prevent scorching.

Timer available in cooking mode · 20 min

Season the lamb

Put the lamb in a bowl with the garlic, ginger, cumin, coriander, smoked paprika, thyme, 1 tablespoon lemon juice, 1 tablespoon oil, half the salt and the black pepper. Toss thoroughly, then thread onto 8 skewers, leaving a little space between pieces for even charring.

Make the sharp onion dressing

Put the sliced red onion in a large salad bowl with the remaining 2 tablespoons lemon juice, 1 tablespoon oil and the remaining salt. Scrunch briefly with clean hands, then leave for 10 minutes to soften and mellow.

Timer available in cooking mode · 10 min

Assemble the salad

Add the black-eyed peas, tomatoes, cucumber, parsley and optional red chilli to the dressed onion. Toss gently, taking care not to crush the tomatoes. Set aside so the tomatoes release some juice into the dressing.

Cooking

Cook the millet

Put the rinsed millet and boiling water in a saucepan. Bring back to the boil, cover with a tight-fitting lid and reduce to a very low heat. Cook until the water is absorbed and the grains are tender.

Timer available in cooking mode · 15 min

Steam and fluff

Remove the millet from the heat and leave covered. After 10 minutes, fluff it with a fork and stir through the remaining 1 tablespoon oil.

Timer available in cooking mode · 10 min

Char the brochettes

Heat a barbecue or ridged griddle pan until very hot. Grill the skewers for 7 to 9 minutes in total, turning every 2 minutes, until well browned at the edges and cooked to your preferred doneness. For an indoor oven-grill, place on a foil-lined tray 10 cm from a high grill and cook for 8 to 10 minutes, turning halfway. Avoid overcrowding a frying pan; cook in batches over a high heat for the best char.

Timer available in cooking mode · 8 min

Rest and serve

Transfer the lamb skewers to a warm plate and rest for 5 minutes. Spoon the warm millet onto four plates, add generous portions of the juicy bean salad and top with two brochettes each. Spoon any tomato-lemon juices from the salad bowl over the plate.

Timer available in cooking mode · 5 min

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Senegalese-Inspired Lamb Brochettes with Lemon Bean Salad and Millet

Ingredients

Lamb brochettes

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