Name: Lemongrass lamb skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 garlic cloves; 3 coriander roots; 1 lemongrass stalk, white part only, finely chopped; 1 tsp white peppercorns; 2 tbsp peanut oil; 2 tbsp condensed milk; 2 tbsp fish sauce; 1 tsp gluten-free soy sauce; 30 gm light palm sugar, finely grated; 1 tsp coriander seeds, toasted; ¼ tsp ground star anise; 2 lamb backstraps (250gm each), trimmed, cut into 2cm strips; 60 ml coconut cream (¼ cup); Betel leaves, to serve

Summer barbecues just got better with this spicy-sweet lemongrass lamb skewers recipe. Served in betel leaves and with a side of rice, these skewers celebrate punchy Asian flavours and are gluten-free, too.

Ingredients

4 garlic cloves

3 coriander roots

1 lemongrass stalk, white part only, finely chopped

1 tsp white peppercorns

2 tbsp peanut oil

2 tbsp condensed milk

2 tbsp fish sauce

1 tsp gluten-free soy sauce

30 gm light palm sugar, finely grated

1 tsp coriander seeds, toasted

¼ tsp ground star anise

2 lamb backstraps (250gm each), trimmed, cut into 2cm strips

60 ml coconut cream (¼ cup)

Betel leaves, to serve

Method

Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb, season to taste and toss to combine; marinate for 30 minutes.

Heat a barbecue or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes). Serve on betel leaves with a side of steamed rice (optional).

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by John Paul Urizar Photographer

My name of course is John Paul Urizar and my passion is to handcraft light in order to create stunning professional photography that excites the imagination of a viewer. I enjoy spending the right amount of time and effort to truly elevate a photo to be taken of a plate of food, a new menu or a location. As one of Australia’s leading professional photographers, I have been fortunate to create images for some of the world's leading household brand names. You may have seen my photos used in advertising, magazine editorials, cookbooks or even biographies.

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Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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