Rosemary Lamb Kebabs with Pea and Mint Dip
A perfect appetiser for dinner parties, this rosemary lamb kebab with mint and pea dip recipe is packed with herby and zesty flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbellsmeat.com.
Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Immersion blender
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 600g piece of lamb loin
- olive oil
- 8 rosemary branches
- 200g peas (fresh or frozen)
- 300ml milk
- 1 clove garlic, peeled
- handful mint, finely chopped
- sea salt
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