8 each Lamb Fillet
30 ml Olive Oil
150 ml Sambal Oelek Seasoning
8 each Wooden Skewers (soaked in water)
250 ml Mayonnaise
40 ml Miso Paste
1 tbsp Mirin
.5 tbs Hondashi (veg stock)
Micro Coriander cress to garnish

Spiced Slaney Valley Irish Lamb Skewers


Cut the lamb fillets into even cubes and place in a bowl. Add in the sambal paste and the olive oil. Use a spoon to mix the marinade all over the lamb pieces well, avoid using your hands here as the chilli is very strong and getting it anywhere else can be quite painful!!! Once the lamb has been covered use a pair of gloves to place the meat onto the skewers evenly over the 8 skewers. Soaking the skewer in water prior to putting the meat on will help to prevent the wood from burning on the grill. Allow the lamb to marinade in the fridge for 24 hours.

To prepare the Miso Mayo, place all the ingredients   in a bowl.  Add a little seasoning and mix well.

You can cook the lamb on the BBQ or on a char grill either way cooking like this enhances the flavours. Avoid cooking on a very hot BBQ or grill the fillet will cook very quickly, about 6-8 minutes turning all the time to avoid charring too much. We would recommend cooking the lamb medium

Once cooked place a couple of the skewers on each plate along with a ramekin of the Miso mayo or directly on the plates Now sprinkle a little  coriander cress  over the top of the Lamb  and serve.

A wonderfully tasty summer lunch dish or a start to you BBQ, enjoy!