This recipe is courtesy of the Meat and Livestock Association.
Dice lamb into 3cm cubes. Combine marinade ingredients. Marinate diced lamb for about 30 minutes, or overnight if time allows.
Toss potatoes, olive oil, salt, pepper and lemon juice in a baking dish and cook in a hot oven (200 degrees Celsius) for 45 minutes or until crispy and golden.
Meanwhile thread lamb onto oiled metal skewers or pre-soaked wooden ones. Reserve marinade as a baste.
Cook on a hot BBQ plate or chargrill until well sealed (about 5-6 minutes), turning occasionally and basting with marinade.
For rare, remove immediately after sealing. For medium or well done, move to the cooler part of the BBQ or reduce heat to medium/low and continue cooking about 3-4 minutes for medium, 4-5 minutes for well done, turning occasionally.
Test kebabs are cooked to your liking by squeezing with tongs rather than cutting them (rare feels soft, medium a little firmer). Cover and rest about 1 minute before serving to retain juiciness.
Serve with the crispy roast potatoes and seasonal vegetables.
Tip: If you have a healthy rosemary bush in your garden choose some stems to use instead of skewers. Strip the leaves and soak before using, as you would for wooden skewers.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 30 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2295 kj |
| Calories | 549 kcal |
| Fat | 30.8 g |
| Saturated Fat | 7.3 g |
| Total Carbohydrate | 26.9 g |
| Total Protein | 39.4 g |
| Fibre | 2.8 g |
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