Lamb and apricot sosaties recipe

Name: Lamb and apricot sosaties
Yield: Serves 4
Ingredients: 1 tbsp red wine vinegar; 1 tbsp olive oil; 2 tbsp apricot jam; 600g lamb leg steaks, diced into 2cm pieces; 80g low-fat yogurt; 1 tbsp mint sauce; 4 apricots, quartered; 1 red onion, sliced into 1cm wedges; 1 each red and green peppers, cut into 2cm chunks; flatbreads, to serve (optional); 1 lemon, cut into wedges; 2 tbsp apricot jam; 1 tbsp lemon juice; 10g fresh mint, leaves picked, most chopped

Created by The Tesco Recipes team

Sosatie is a South African dish of meat or veg cooked on a skewers. This version pairs juicy lamb leg steaks with apricots and peppers. The glaze is made with apricot jam, which is a vital ingredient in Afrikaans cooking to add sweetness. Serve alongside flatbreads and a dollop of minty yogurt for your next barbecue.

See method

Serves 4
Takes 25 mins, plus marinating
369 calories / serving

Gluten-free

Shop your ingredients

Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Apricot Jam 454G
Aldi Price Match
2 tbsp apricot jam
£0.89
£1.96/kg
Tesco Lamb Whole Leg Joint
600g lamb leg steaks, diced into 2cm pieces
£26.72
£16.70/kg
Tesco 0% Fat Natural Yogurt 500G
80g low-fat yogurt
£1.15
£2.30/kg
Stockwell & Co Mint Sauce 175g
Everyday Low Price
1 tbsp mint sauce
£0.55
£3.14/kg
Tesco Snack Pack Soft Apricots 50G
4 apricots, quartered
£1.00
£20.00/kg
Tesco Red Onions Loose
Aldi Price Match
1 red onion, sliced into 1cm wedges
£0.20
£0.95/kg
Tesco Green Peppers Each
This product's currently out of stock
1 each red and green peppers, cut into 2cm chunks
Tesco Plain Laffa Style Flatbreads 2 Pack
flatbreads, to serve (optional)
£1.45
£0.72/each
Tesco Lemons Each
1 lemon, cut into wedges
£0.37
£0.37/each
Pride Lemon Juice 250Ml
Everyday Low Price
1 tbsp lemon juice
£0.80
£3.20/litre
Tesco Fresh Cut Mint 30G
Aldi Price Match
10g fresh mint, leaves picked, most chopped
£0.50
£16.67/kg

Method

Mix the vinegar, oil and 1 tbsp apricot jam in a glass bowl. Toss in the lamb to coat, cover and set aside for at least 30 mins or up to 24 hrs in the fridge.
In a separate bowl, mix the yogurt, mint sauce and 1 tbsp apricot jam. Chill until ready to serve. To make the glaze, mix together the jam, lemon juice and chopped mint in a separate bowl. Chill until needed.
To cook, thread the lamb, apricots, red onion and peppers onto 8 skewers (soaked in water for 10 mins if wooden). Barbecue on a direct, high heat for 5-8 mins each side until charred and cooked through. Just before removing from the grill, brush with the apricot glaze. Serve warm with flatbreads, if you like, with lemon wedges and a dollop of the minty yogurt, garnished with the remaining mint leaves.