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Chipotle lamb skewers with crispy potatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Spicy chipotle lamb skewers with crispy roast potatoes and tangy pickled onions.
Ingredients:
  • 1kg small desiree potatoes, scrubbed
  • 2 sprigs fresh rosemary, leaves removed
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 red onion, thinly sliced into rings
  • 80ml (1/3 cup) white wine vinegar
  • 60ml (1/4 cup) chipotle in adobo sauce
  • 1 lemon, rind finely grated, juiced
  • 2 cloves garlic
  • 800g diced lamb
  • 190g (3/4 cup) sour cream
  • 200g sugar snap peas, blanched, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Microwave the potatoes for 8-10 minutes until tender, then transfer to the tray. Lightly crush them, sprinkle with rosemary, drizzle with 2 tablespoons of olive oil, season, and roast for 40 minutes until crispy.
  • Place the onion in a shallow heatproof bowl. Heat vinegar in a small saucepan over high heat until boiling, then season it. Pour the hot vinegar over the onion and let it sit to marinate.
  • Combine chipotle, lemon rind, and garlic in a mortar and pestle. Pound until smooth. Mix in lemon juice and the remaining 2 tablespoons of oil. Season to taste.
  • In a glass or ceramic bowl, combine lamb with half of the chipotle mixture. Make sure the lamb is well-coated. Skewer the lamb onto 12 pre-soaked bamboo skewers and refrigerate covered for 20 minutes.
  • In a small bowl, blend the sour cream with 2 tablespoons of the leftover chipotle mixture. Season to taste, cover, and refrigerate.
  • Heat a chargrill pan or barbecue grill over medium-high heat. Grill the skewers in 2 batches for 3 minutes on each side for a perfect medium, or adjust time to your preferred level of doneness.
  • Present the skewers alongside a side of tender potatoes, caramelized onions, crisp sugar snap peas, and a velvety sour cream blend. Finish by drizzling over any leftover chipotle sauce for a burst of smoky flavor.

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