September 14, 2022

Lamb, sweet potato and rosemary skewers

INGRIDIENTS

25m prep 15m cook 4 servings


Skewers

  • 1 medium (400g) sweet potato, peeled, cut into 3cm pieces
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp chopped fresh rosemary leaves
  • 600g diced lamb
  • 1 large red onion, cut into thin wedges
  • 1 small iceberg lettuce, cored, cut into 8 wedges


Ranch dressing


  • 1/3 cup whole-egg mayonnaise
  • 2 tbsp buttermilk
  • 1 tbsp white wine vinegar
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped fresh chives
  • 1/4 tsp sweet paprika


METHOD


Step 1

Cook potato in a saucepan of boiling water for 4 to 5 minutes or until almost tender. Drain. Cool. Combine oil, garlic and rosemary in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb, potato and onion alternately onto skewers.


Step 2

Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.


Step 3

To make ranch dressing: Place mayonnaise, buttermilk, vinegar, garlic, chives and paprika in a small screw-top jar. Shake well to combine. Season with salt and pepper.


Step 4

Drizzle lettuce with Ranch dressing. Serve with skewers.

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