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Lamb kebabs with cauliflower mash and parsley sauce
Lamb kebabs with cauliflower mash and parsley sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent lamb kebabs with creamy mash and parsley sauce.
Ingredients:
  • 700g cauliflower, cut into florets
  • 2 large potatoes, peeled, chopped
  • 128.75 gm milk
  • 30g butter, melted
  • 750g diced lamb
  • 20.00 gm Greek seasoning
  • 18.20 gm extra virgin olive oil
  • 240g cherry truss tomatoes
  • 750.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 42.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 2 tsp drained capers
Instructions:
  • Boil cauliflower and potato in salted water until tender, about 15 minutes. Drain and return to pan over low heat. Toss for 1 minute until excess liquid evaporates. Remove from heat, add milk and butter, then mash. Season with salt and pepper, cover to keep warm.
  • In a bowl, mix together the lamb, seasoning, and oil. Skewer the lamb.
  • Preheat a chargrill pan over medium heat. Grill kebabs in batches, flipping occasionally, for 5 to 6 minutes until they reach your desired level of doneness. Place them on a large plate, loosely cover with foil, and let them rest for 5 minutes before serving.
  • Char the cherry tomatoes in a grill pan, turning occasionally, for 2 minutes until they begin to soften.
  • Create a flavorful Parsley sauce by mixing all ingredients in a bowl and adding a touch of salt and pepper for seasoning.
  • Drizzle parsley sauce over mashed potatoes, kebabs, and tomatoes before serving.

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