“Mojito” Lamb Skewers With minted Pea Mash

by Zarina
"Mojito" Lamb Skewers With minted Pea Mash

This is how you elevate your Christmas lamb to the next level, a deceptively easy recipe that will blow your guests away!!

A mouth-watering festive Christmas recipe made with @colmansuk delicious Mint Sauce!

These garlicky “Mojito” lamb skewers are wonderfully juicy, dripping with flavour in every caramelised, charred, crusted bite.  Marinated in mint sauce, lime zest, white rum, fresh crushed pineapple and garlic, all beautifully cut through the hearty richness of the lamb and served up with a luxuriously creamy, minted pea mash.  Are you drooling yet?

"Mojito" Lamb Skewers With minted Pea Mash

"Mojito" Lamb Skewers With minted Pea Mash

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg Lamb's leg, diced
2 tbsp Colman’s mint sauce @colmansuk
  • 2 tsp lime zest, finely chopped
  • 2 tbsp Fresh pineapple, crushed
  • 1.5 tbsp Garlic crushed
  • 1 tbsp Soft brown sugar
  • 1 tbsp Balsamic vinegar
  • 3 tbsp white rum
  • 2 tbsp Olive oil
  • 1 tbsp Sea salt flakes
  • 1 tsp Black pepper
  • 4 medium potatoes peeled and diced
  • 120g Peas
  • 3 tbsp Butter
  • 100ml Milk
  • 80g Sour cream
  • 2 tbsp Colman’s mint sauce @colmansuk
  • 1 tbsp Sea salt flakes
  • 0.5 tsp Black pepper


  1. Mix all marinade ingredients in a bowl
  2. Add the lamb, mix well, cover and refrigerate for at least 2 hours
  3. When ready to cook, if using wooden skewers, soak them in boiling water for 10 mins 
  4. Heat a BBQ or grill pan to medium-high, alternatively heat oven grill, line a baking tray with foil
  5. Thread lamb onto the skewers and place on hot oiled grills of the BBQ, cook 3-4 minutes each side, turning often, or until charred and cooked to your liking 
  6. If you’re grilling in the oven, cook 10 mins, turning often
  7. Wrap in foil to retain the juices until ready to serve
  8. Place the potatoes in a large pan of salted water over high heat,  boil
  9. Reduce heat to a simmer, cook potatoes until tender, drain
  10. Leave potatoes 3-4 mins until the steam has evaporated
  11. Return potatoes to the pan, add the peas and butter, mash with a potato masher
  12. Pour in the milk, sour cream, Colman’s mint sauce, salt and pepper, stir well
  13. Serve hot with mojito lamb skewers and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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