Lamb Skewers with Fruity Cucumber Salad

Ingredients

• 2 cucumbers
• 0.5 cantaloupe melon
• 500 g lamb meat (loin; pre‑trimmed and deboned)
• 4 rosemary sprigs
• 5 tbsp olive oil
• Salt
• pepper (ground)
• 100 g yogurt
• pul biber
• 0.5 handful fresh oregano

Instructions

1. 1.

   Wash the cucumbers, grate them dry, peel, trim ends and cut diagonally into about 2–3 cm pieces. Peel the melon, deseed it and cut into diagonal, bite‑size pieces as well. Preheat the oven to 100 °C fan.

2. 2.

   Rinse the lamb, pat dry and slice into 2–3 cm thick slabs. For each portion use two rosemary sprigs as a skewer and thread the medallions in a wave pattern.

3. 3.

   Heat 2 tbsp olive oil, sear the skewers for 3–4 minutes on both sides, season with salt and pepper, then wrap in foil and let rest in the oven.

4. 4.

   Brush four flat plates with 2 tbsp olive oil and arrange cucumber and melon cubes on them. Mix the yogurt with the remaining olive oil and drizzle over the salad.

5. 5.

   Remove the lamb skewers from the oven, place them atop the melon‑cucumber salad, sprinkle with Pul Biber and garnish with fresh oregano leaves.