Grilled Lamb Skewers & Roasted Potatoes
Dive into the heart of the Mediterranean with these spiced lamb skewers, accompanied by rosemary roasted new potatoes. A convivial dish that combines the tenderness of marinated meat with the crispiness of potatoes, for an unforgettable shared meal. Follow our simple steps for a guaranteed result, from the flavorful marinade to the perfect grill or oven cooking. At the end of preparation, let the meat rest for more tenderness and serve with a touch of lemon and fresh herbs. This complete dish will delight your guests and transport you under the southern sun.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the marinade: in a bowl, mix olive oil, garlic, spices, salt, pepper and lemon juice. Add lamb cubes, coat well, cover and marinate in the fridge for at least 2h, ideally overnight.
- 2
Preheat oven to 200°C. Wash potatoes (cut large ones in half). Mix them with oil, salt, pepper and rosemary. Spread on a baking tray and bake for 20 min, turn and continue for 15-20 min until golden and crispy.
- 3
Take lamb out of the fridge 30 min before cooking. Lightly drain and thread cubes onto skewers, leaving space between them. Preheat grill, barbecue or griddle.
- 4
Cook skewers: 5-6 minutes per side in oven/grill (12 min total) or 10-12 min on high heat on barbecue/griddle, turning and basting with reserved marinade. Let rest 5 min.
- 5
Arrange hot potatoes on a platter, add skewers. Sprinkle with chopped fresh herbs and serve with lemon wedges and optional garlic yogurt sauce.
- For more tender and flavorful meat, marinate the lamb overnight (12h).
- Choose shoulder for more flavor, leg for more tenderness, or a mix of both.
- Do not pierce the meat during cooking to keep the juices inside.
- For crispier potatoes, space them well on the tray and do not cover them.
- Resting the meat after cooking is essential for even juice distribution.
- Serve with a green salad (mesclun, arugula) or a tomato and red onion salad. Wine pairing: bold red (Cahors, Côtes-du-Rhône) or fruity Provence rosé.
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