Name: Lamb, sweet potato and rosemary skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 400g sweet potato; 36.40 gm olive oil; 2 garlic cloves, crushed; 40.00 ml chopped fresh rosemary leaves; 600g diced lamb; 1 large red onion, cut into thin wedges; 1 small iceberg lettuce, cored, cut into 8 wedges; 81.68 gm whole-egg mayonnaise; 41.60 gm buttermilk; 20.00 ml white wine vinegar; 1 garlic clove, crushed; 20.00 ml finely chopped fresh chives; 0.63 gm sweet paprika

Lamb, sweet potato and rosemary skewers

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Grill flavorful lamb skewers for a smoky feast.

Ingredients:

400g sweet potato
2 garlic cloves, crushed
40.00 ml chopped fresh rosemary leaves
600g diced lamb
1 large red onion, cut into thin wedges
1 small iceberg lettuce, cored, cut into 8 wedges
81.68 gm whole-egg mayonnaise
41.60 gm buttermilk
20.00 ml white wine vinegar
1 garlic clove, crushed
20.00 ml finely chopped fresh chives
0.63 gm sweet paprika

Instructions:

Boil the potato in a saucepan for 4 to 5 minutes until almost tender. Drain and cool. In a large bowl, mix oil, garlic, and rosemary. Add lamb and coat it in the oil mixture. Skewer the lamb, potato, and onion alternately.
Preheat a barbecue plate or chargrill over medium-high heat. Grill skewers in batches, turning occasionally, for 6 to 8 minutes for medium doneness or until they reach your desired level of cooking.
For ranch dressing: Combine mayonnaise, buttermilk, vinegar, garlic, chives, and paprika in a small screw-top jar. Shake vigorously to mix well. Season with salt and pepper to taste.
Drizzle the lettuce with creamy Ranch dressing and serve with skewers.

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