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.
In this bulletin...
Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
In this bulletin...