Grilled lamb is a thing of great beauty, but its the show-topping dressing in this recipe will make your BBQ lamb skewers shine this summer! Serve the dipping sauce at room temperature, so make it the same time as you marinate the lamb, then kick your feet up for a bit while your other half prepares the BBQ. Enjoy!
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Carbs 3.9g | Fat 57g | Protein 46g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
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BBQ Lamb Skewers with Ginger Lime Dressing (Keto)
For the lamb
- 500 g (17.6 oz) diced lamb shoulder
- 1 lime, juice only
- freshly ground black pepper
- coriander, finely chopped
For the ginger lime dressing
- 120 g (4.2 oz) sour cream
- 1 lime, juice and finely grated zest
- 1 lemongrass stalk
- 1 thumb-size piece fresh ginger, peeled
- If you are using wooden skewers (like I was), soak them in some water. Place the lamb into a wide-bottomed bowl and season with salt. Halve the lime and squeeze over the lime juice. Toss gently to coat then cover and set aside for at least 45 minutes.
- For the dressing, place the sour cream into a bowl and use a microplane or fine zester to finely grate the zest of one lime into the mixture. Then, halve the lime and squeeze in all the juice.
- Remove and discard the tough outer layer of your lemongrass stalk. At the same time, use a good-quality vegetable peeler to remove the skin of the piece of ginger. Use a sharp knife to dice up the lemongrass and ginger as small as possible.
- Place the lemongrass and ginger into a mortar and use the pestle to grind to a pulp. We do this to release their fresh flavours (and obviously avoid chewing on clumps of lemongrass and ginger in the sauce, which is not desirable).
- Scrape the paste into the sour cream sauce and mix well to combine. Set aside while you prepare your BBQ. I prefer this dressing at room temperature so there is no need to keep it in the fridge once made.
- Skewer the lamb pieces very tightly onto the skewers sticks and season generously with freshly ground black pepper.
- Once the BBQ is ready, cook the lamb until golden brown and caramelised on the outside. I like mine still pink on the inside, but that is entirely up to you. Cook them until done to your liking.
- Serve the lamb skewers with the ginger lime dressing and garnish the whole lot with chopped coriander. Enjoy!
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Nutritional Information per serving
Calories 712Kcal / 2979kJ
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