Bhuna spiced lamb loin bites

Simon Rimmer rustles up a real treat with these spicy bite-sized-big nuggets of tender marinated lamb with mint and gold leaf garnish
By Simon Rimmer
Bhuna spiced lamb loin bites
  • Rating:
  • Serves: 2 (or more if served as canap├ęs)
  • Cook Time: 2 minutes plus overnight marinating
  • Prep Time: 40 minutes
  • Effort: easy



  • 225 g lamb loin fillets, trimmed
  • 1 tbsp mint, chopped
  • 1 slivers gold leaf

For the marinade

  • 1 cloves garlic, crushed
  • 1 pieces ginger, 25mm, grated
  • pinches cayenne pepper
  • 10 g paprika
  • 10 g ground cumin
  • 1 pinches ground cloves
  • 1 pinches fine sea salt and freshly ground black pepper
  • 75 g butter, melted
  • 0.5 lemons, juice


1. Mix all the marinade ingredients together, and then rub well into the lamb fillet. Cover and chill overnight. 2. Remove the lamb from the fridge about 30 minutes before cooking. Brush off the excess marinade, and then cut into chunks of about three centimetres. 3. Thread one piece onto each skewer. 4. Mix the melted butter with the lemon.5. Grill the lamb for about two minutes, turning it basting it with the lemon butter. 6. Garnish with chopped mint and lay on a little gold leaf. Serve immediately.

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