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Lamb shish with olive and walnut tahini
Lamb shish with olive and walnut tahini is a modern British fusion recipe for a classic lamb neck fillet shish kebab served with olive oil and walnut tahini. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb shish with olive and walnut tahini.
prep time
30 minutes
cook time
35 minutes
Total Time:
65 minutes
Additional Time:
(+cooling)
Serves:
6–8
Rating: 
Tags : Sauce RecipesLamb RecipesMilk RecipesFusion RecipesBritish Recipes
Succulent griddled lamb is piled onto warm flatbreads and drizzled with a tahini and yoghurt dressing in this easy 20-minute meal.
Ingredients:
500g lamb neck fillet, cut into chunks
2 small red onions, cut into wedges
1 tsp light olive oil
350g Greek yoghurt
2 tbsp tahini
35g roughly sliced olives with rosemary and black pepper
35g chopped walnuts
35g sultanas
Warm flatbreads, mixed salad leaves and lemon wedges, to serve
Method:
Place a griddle pan over medium-high heat. When hot use to griddle the lamb neck fillet for about 8-10 minutes until nicely browned and cooked through, turning halfway. After 2 minutes, add the red onions, tossed in 1 tsp light olive oil, to the pan, then cook on both sides until browned and soft.
Meanwhile, put the Greek yoghurt in a shallow dish. Spoon 2 tbsp of the yogurt into a small bowl and stir in the tahini until smooth, adding a splash of water to loosen. Spoon the tahini mixture into the remainder of the yoghurt and roughly mix together, then sprinkle with the sliced olives, walnuts and raisins.
Serve with the griddled lamb and onions along with warmed flatbreads, mixed salad leaves and lemon wedges for squeezing over.
