Moroccan seared lamb kebabs with coriander sauce

Carolyn Robertson

Ingredients

600 g	Lamb rumps (Main)
1 tsp	Ground paprika
1 tsp	Cumin
1 tsp	Fresh coriander
3 cloves	Garlic, crushed
2 Tbsp	Olive oil
1 Tbsp	Fresh mint, to garnish

Directions

1. Cut lamb into 1cm wide strips and place in a in a non-metallic dish. Combine marinade ingredients and pour over lamb.
2. Mix well, cover, refrigerate and leave to marinate for at least two hours, or preferably overnight.
3. Bring to room temperature before cooking. Preheat a grill.
4. Thread lamb strips onto skewers and cook under the grill for 2-3 minutes on each side, turning once.
5. Serve garnished with chopped fresh mint and with coriander sauce on the side to dip and season with salt and pepper.