16 eschalots, peeled
800 g boneless lamb loin
4 cloves garlic, crushed
Finely grated zest of 2 lemons
1 tbsp lightly dried or finely chopped parsley leaves
2 tsp mustard powder
2 tsp ground cumin
2 tbsp red wine vinegar
1 tbsp honey
Cooking oil spray, to grease
Sea-salt flakes and freshly ground black pepper,to season
½ bunch watercress to serve
- Put eschalots in a steamer basket and cover with lid, then set over a saucepan of simmering water. Cook for 10 minutes or until just tender, then remove from heat and set aside to cool. Meanwhile, cut lamb into 40 even pieces.
- Combine garlic, zest, parsley, mustard powder, cumin, vinegar and honey in a large bowl. Add lamb and eschalots then, using your hands, rub on marinade. Set aside for 30 minutes.
- Preheat grill plate over a high heat. Thread lamb onto 8 metal skewers, alternating with eschalot pieces, then spray with cooking oil. Season, then grill, turning regularly, for 5 minutes for medium, or until cooked to your liking. Serve on a bed of watercress.