Grilled Lamb Skewers

Ingredients

• 200 g Green beans
• Salad
• 300 g lamb fillet
• 4 Garlic cloves
• 12 small fresh bay leaves
• 12 lemon zest pieces (about 1 x 2 cm, from untreated fruit)
• piment (ground)
• coriander (ground)
• cumin (ground)
• black pepper (ground)
• 3 tbsp olive oil
• 4 tbsp finely chopped white vegetable onion
• 2 tbsp vegetable broth
• 1 tomato (about 100 g)
• 2 tbsp chopped dill sprigs

Instructions

1. 1.

   Clean beans, boil in salted water for 8 minutes. Drain in a sieve, rinse with cold water and let drain.

2. 2.

   Wash lamb fillet, pat dry, cut lengthwise once then crosswise into 12 equal pieces, lightly flatten each.

3. 3.

   Peel garlic and slice lengthwise into 3 slices per clove. Wash bay leaves and pat dry.

4. 4.

   Place one lemon zest piece on a lamb piece, skewer with one garlic slice and one bay leaf; repeat until all ingredients are used (makes 4 skewers of 3 lamb pieces, 3 garlic slices, etc.). Mix a pinch each of piment, coriander, cumin, pepper and salt and season the skewers.

5. 5.

   Heat 2 tbsp olive oil in a large pan, brown the lamb skewers on all sides for about 5–6 minutes.

6. 6.

   Heat remaining olive oil in a small pan, sauté onions, add beans and cook 2–3 minutes, add vegetable broth, season with salt and pepper.

7. 7.

   Wash, trim and halve tomatoes, remove seeds and stem. Cut flesh lengthwise into strips.

8. 8.

   Arrange lamb skewers with beans, tomato strips and dill on a plate.