Make these easy lamb skewers and enjoy with a side of sweet potato.

Prep Time     : 1 hour 5 mins
Cook Time     : 20 mins

Servings       : 4


         600g lamb leg steaks
         1 lemon, rind finely grated, juiced
         1 tablespoon honey
         2 garlic cloves, crushed
         2 tablespoons olive oil
         700g orange sweet potato, peeled, cut into 1cm-thick slices
         70g rocket leaves, trimmed
         lemon wedges, to serve


1.  Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
2.    Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
3.  Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
4.  Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
5.  Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.


      You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

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