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.