Recipe - Lamb Brochettes With Coriander Beetroot Lentils

1 tablespoon Fresh coriander stalks,
chopped
1 Clove garlic, crushed
1 Orange, grated rind of
2 tablespoon Olive oil
Cracked pepper to taste
400 g Lean lamb leg steaks, cubed
8 Wooden skewers, soaked
1 cn (450g) minced beetroot,
drained
1 Red onion, finely chopped
1 cn (450g) red kidney beans
drained
1 cup Coriander leaves
One half cup Chopped walnuts or pecans,
toasted

Preheat griller or barbecue. Mix together coriander stalks, crushed garlic,
grated rind of orange, olive oil and cracked pepper in a bowl. Toss meat in
coriander mixture and thread onto skewers. Put in a shallow bowl and stand
10 minutes or until required.

Drain beetroot into medium saucepan, add red onion and boil for five
minutes until liquid evaporates and onion is tender. Remove. Combine with
beetroot, kidney beans, coriander leaves and the nuts. Mix in orange juice,
oil, and season with salt and pepper.

Grill or barbecue the meat over high heat 3 4 minutes on each side until
tender. Accompany with beetroot lentils.

Adelaide "Sunday Mail" 16 Feb 1997