Assigned Tags / Keywords:

lamb, main dish, meat, potato

Ingredients per portions

12 small	potatoes
1 kg	lean,boneless lamb,cut into 4 cm cubes
125 ml	olive oil
1 tbsp	fresh rosemary, chopped
1 tbsp	fresh lemon juice
¼ tsp	salt
¼ tsp	freshly ground pepper

In a saucepan, cook the potatoes in boiling salted water (skin on) until they are barely tender, about 10 minutes. Drain well and cover with cold water. Let stand for about 2 minutes, then drain again and pat dry with paper towels. Thread the potatoes onto skewers alternately with the lamb.

In a small bowl, whisk together the oil, rosemary, lemon juice, salt and pepper. Position the oiled grill 10-15 cm above the fire. Arrange the skewers on the rack. Grill for 6-8 minutes, turning two or three times and brushing with the oil mixture. Take care not to overcook the lamb; it should remain pink in the centre. Serve with any salad or vegetable of your choice.

Sturdy branches of fresh rosemary, 20 cm long and soaked in water for 2 hours, make aromatic and unusual skewers.

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