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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