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Skewered Lamb with Crispy Rosemary Potatoes

Categories: Entertaining, Low-fat, On the Grill, Quick to fix
Type: Main Dishes

Your family will go crazy for skewered lamb and rosemary potatoes.

Prep Time: 15M

Cooking Time: 30M

Serves: Serves 4


  • 11/2lb (675g) all-purpose potatoes, peeled and cut into small cubes
  • 1-2 tbsp olive oil, plus extra for coating lamb
  • handful of fresh rosemary sprigs
  • 2lb (900g) lean lamb, cut into cubes
  • juice of 1 lemon
  • 2 tsp paprika
  • sea salt and freshly ground black pepper
Skewered Lamb with Crispy Rosemary Potatoes photo

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  1. Preheat the oven to 400�F (200�C). Combine the potatoes, 1-2 tbsp olive oil, and rosemary in a roasting pan. Season with salt. Using your hands, toss gently so the potatoes are evenly coated. Roast in the oven for 20-25 minutes until golden and crispy at the edges.
  2. Meanwhile, put the lamb in a bowl, and toss with a little olive oil, the lemon juice, paprika, salt, and plenty of pepper. Thread the pieces of lamb onto small skewers until they are tightly packed.
  3. Place the lamb skewers on top of the potatoes in the roasting pan, turning them after 5-8 minutes, and roast until they are cooked through. Serve with the potatoes and a green salad.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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