Smashed garlic and oregano lamb with watermelon salad


You'll need

1 kg boneless lamb shoulder, trimmed, cut into 2cm cubes 5 garlic cloves ¼ cup (loosely packed) oregano 1 tbsp dried oregano Finely grated rind and juice 1 lemon 125 ml (½ cup) extra-virgin olive oil   Watermelon salad 300 gm watermelon, cut into small triangles 1 cup (loosely packed) mint, coarsely torn ½ Spanish onion, thinly sliced into rings 100 gm Greek feta, coarsely crumbled 80 gm black olives, such as Kalamata 2 tbsp extra-virgin olive oil Juice of ½ lemon

Method

  • 01
  • Place lamb in a non-reactive container. In a mortar and pestle, pound garlic, oregano and lemon rind to a paste, stir in juice and oil, add to lamb, mix well and season to taste. Thread lamb onto metal skewers (about 5 cubes each).
  • 02
  • Heat a char-grill pan over medium-high heat and grill skewers, turning occasionally, until cooked through (7-10 minutes). Cover loosely with foil and set aside to rest.
  • 03
  • For watermelon salad, combine ingredients in a bowl, season to taste with pepper and serve with lamb.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×