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Lamb skewers with runner bean salad
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 419
  • Fat about 28g
  • Carbohydrates about 8g
  • Protein about 27g
This is needed
This is needed for 4 people
Lamb skewers
  • 4 tbsp olive oil
  • 2 tsp chilli powder
  • 1 organic lemon, use grated zest only
  • 0.25 tsp cinnamon
  • 0.5 tsp aniseed
  • 2 lamb loins (approx. 220 g each)
  • 8 sprigs rosemary
  • 24 cherry tomatoes (approx. 300 g)
  • 8 wooden skewers
  • 1 tsp salt
  • 2 tsp salt
  • 7 dl water
  • 2 tbsp lemon juice
  • 500 g cocoa beans
  • 4 tbsp olive oil
  • 1 garlic clove, pressed
  • 1 tsp ginger, finely grated
  • salt and pepper to taste
  • 150 g radishes, thinly sliced
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And that's how it's done
And that's how it's done
Lamb skewers
Mix the oil with all the other ingredients up to and including the cinnamon. Cut each lamb loin lengthwise into 8 strips approx. 5 mm wide. Halve the large rosemary sprigs. Alternately thread 3 cherry tomatoes and 2 strips of meat with rosemary onto each wooden skewer. Make sure that each strip of lamb is attached to the skewer along with 1 rosemary sprig in a zigzag pattern. Coat the skewers with the marinade, cover and chill for approx. 1 hr. Charcoal/gas/electric grill: Grill the skewers over/on a high heat (approx. 200 °C for approx. 2 mins. on each side. Alternatively, if using a griddle, heat the griddle then cook the lamb skewers for approx. 3 mins. on each side. Season with salt.
Bring the water to the boil in a frying pan, add salt. Add the beans and simmer for approx. 7 mins. Remove, rinse in cold water, drain well. Combine the lemon juice with all the other ingredients up to and including the garlic, mix well and season. Cut the cocoa beans into pieces approx. 4 cm long. Mix the beans and the radish with the salad dressing, allow to infuse briefly. Serve the salad with the lamb skewers.