Snack · Middle Eastern · 10 min
Middle Eastern Spiced Lamb and Sweet Potato Skewers with Mint Salsa
- Calories
- 239
- Protein
- 19g
- Carbs
- 27g
- Fat
- 5g
Ingredients
- 90.6 g Australian lamb shoulder, trimmed to 1/8" fat, raw, cubed
- 93.6 g Sweet potato, raw, small dice
- 3.5 g Fresh mint leaves, chiffonade
- 17.3 g Red onion, finely minced
- 10.4 ml Aged Balsamic vinegar of Modena
Method
- 01Toss the cubed lamb and diced sweet potato in a bowl with a pinch of salt and a splash of the aged balsamic vinegar.
- 02Thread the lamb and sweet potato alternately onto short wooden skewers, ensuring the potato pieces are small enough to cook through alongside the tender lamb.
- 03Heat a heavy-bottomed cast iron pan over medium-high heat. Sear the skewers, turning them every 2 minutes, until the lamb is deeply browned and caramelized and the sweet potato is tender and charred at the edges, about 8-10 minutes total.
- 04Remove from the pan and let rest for 2 minutes.
- 05In a small bowl, mix the minced red onion with the remaining balsamic vinegar and the fresh mint.
- 06Plate the warm skewers and spoon the bright, acidic mint and red onion relish over the top to cut through the richness of the lamb.
Cook it with the whole plan around it
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