Lamb and potato skewers recipe

Lamb and Potato Skewers recipe

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Ingredients
12 small | potatoes |
1 kg | lean,boneless lamb,cut into 4 cm cubes |
125 ml | olive oil |
1 tbsp | fresh rosemary, chopped |
1 tbsp | fresh lemon juice |
¼ tsp | salt |
¼ tsp | freshly ground pepper |
Instructions
In a saucepan, cook the potatoes in boiling salted water (skin on) until they are barely tender, about 10 minutes. Drain well and cover with cold water. Let stand for about 2 minutes, then drain again and pat dry with paper towels. Thread the potatoes onto skewers alternately with the lamb.In a small bowl, whisk together the oil, rosemary, lemon juice, salt and pepper. Position the oiled grill 10-15 cm above the fire. Arrange the skewers on the rack. Grill for 6-8 minutes, turning two or three times and brushing with the oil mixture. Take care not to overcook the lamb; it should remain pink in the centre. Serve with any salad or vegetable of your choice.
Sturdy branches of fresh rosemary, 20 cm long and soaked in water for 2 hours, make aromatic and unusual skewers.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
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Reference: Lamb and potato skewers recipe
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