Lamb pinchos with mojo sauce » Otago Farmers Market

Ingredients

• Lamb preparation
• 350 g lamb shoulder cut into 2 cm cubes or any suitable cut for frying such as cutlets
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh thyme
• 3-4 tablespoons olive oil
• Salt and pepper
• The lamb can be prepared in advance, a day or even the night before.
• Mix together the oil, garlic, thyme and a little salt and pepper and spread over the lamb.
• Set aside for the flavours to infuse.
• If using diced cubes, thread 3-4 pieces onto a short skewer for a snack size or more for a main dish onto a longer skewer.
• Mojo sauce
• 2 medium strength chillies, deseeded and finely chopped
• 4 garlic cloves, roughly chopped
• 2 teaspoons cumin seeds, crushed
• Small handful of fresh coriander
• 4 tablespoons olive oil
• 1 tablespoon sherry vinegar (or similar)
• Put the chillies, garlic, cumin seeds, coriander and oil into a food processor (or mortar and pestle) and blend to a thin paste.
• Stir in the vinegar and season to taste.