Tuesday, June 10, 2008

V is for Vegetables to be enjoyed on the barbecue

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I know that for those of you who live in warmer countries my delight at having a little sun must seem quaint. We have eaten out in our tiny garden for every meal this week, including breakfast. On a school day this is at 7 am in the morning and we sit there biting toast and spreading honey in monastic silence, trying not to wake our neighbours. To round off our V for Vegetable Kebabs this is Freddie's favourite selection of dishes. But the "absolute top of them all" as he tells me are Lamb and Artichoke Kebabs which he recommends to you all.
Lamb and Artichoke Kebabs
Serves 4
600g lamb neck fillet
2 tbsp fresh rosemary
2 tbsp of olive oil
1 crushed garlic clove
1 tin of artichoke hearts, drained
Salt and ground pepper
Wooden skewers

Ask the butcher for lamb neck fillet and cut it into 4 cm cubes.
Wash and drain the artichoke hearts. Cut them in half. Put the lamb and artichoke in a bowl and add the olive oil, garlic, rosemary and season with salt and pepper. Mix round so it is well coated and marinade for an hour. Soak the wooden skewers in water for 30 minutes so that they don’t burn so easily on a barbecue. Thread the lamb and artichoke pieces onto the skewers. Brush with any remaining marinade. Cook on a barbecue or under a hot grill, turning frequently until the meat is well cooked.
The collage above features some of his favourite vegetable dishes to be enjoyed outside....here are the links ....


  1. What a great collage of your bbq food!! I agree full heartedly with you when the sun comes out make the most of it here in the U.K. and you certainly have here with all your mouth watering dishes!! Well done :D

    Rosie x

  2. Great Big Veg11:51 AM

    Rosie -
    Thank you. We are getting better at having a wider repertoire of vegetable packed food that works well in barbecues and picnics.
    What is your favourite?

  3. YAY for lamb and artichoke pairing, Freddie is my hero... Maybe a famous chef one day?


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