NOOSA Food and Wine 2016 is just around the corner and to celebrate owner and chef of Melbourne’s MoVida restaurant Frank Camorra shares his delicious recipe for Pinchitos Morunos – Seville Festival Lamb Skewers.
Catch Frank Camorra and other amazing chefs as they come together to celebrate Noosa Food and Wine 2016. For more information on the event visit www.noosafoodandwine.com.au
Ingredients
1 kg lamb rump, skin off.
1/2 teaspoon finely ground black pepper.
1 teaspoon ground cumin.
1/2 teaspoon dried curry powder.
1/2 teaspoon ground ginger.
1/2 teaspoon freshly ground nutmeg.
1 tablespoon chopped parsley.
2 garlic cloves, finely chopped.
1/2 teaspoon ground turmeric.
1/2 brown onion, finely sliced.
1 pinch Spanish hot paprika.
200 ml olive oil.
1 teaspoon salt.
Sea salt flakes.
Method
Remove any sinew or excessive silver skin from the lamb rump using a sharp knife. Dice the lamb into 1cm cubes.
Place in a bowl and add all the other ingredients, except the sea salt flakes, mix well, cover and refrigerate for 12 hours.
Preheat your barbecue grill to medium high.
Thread the lamb onto metal skewers, about five pieces of lamb on each.
Place the skewers on the grill and cook for 10-12 minutes turning occasionally.
Remove from the grill, season with sea salt and allow to rest a few minutes. Serve hot.
