Lyn's Recipe Collection
Romano – hard granular texture, robust flavour – in Aust most made from fat-reduced milk
Parmesan – sweet, slightly fruity flavour. Age affects flavour and character.
Brie and Camembert – Brie higher in fat and rich, creamy flavour. Camembert is milder. Eat both when rind turns lightly brown. Best eaten at the end of use-by date.
Mediterranean-like and good for BBQ too. Serve with flat bread and salads.
1 kg lean lamb, cut into 1 inch cubes
1 tsp each chopped oregano, caraway seeds
salt and freshly ground black pepper
3/4 cup olive oil
2 Tabs grated onion and 1 clove garlic, finely chopped
1.Combine all in a mixing bowl and gently stir until lamb cubes are well coated. Stand 1-2 hours, turning occasionally.
2.String onto skewers, cook over charcoal or under griller, turning as each side cooks and basting occasionally with marinade – about 15 minutes altogether. Serves 4