Chipotle lamb skewers with crispy potatoes

No matter whether you have always liked to cook or else you have chosen it up like a hobby during quarantine, we'd see a guess that you simply are on the lookout for new recipes to use . Afterall, getting creative at the kitchen can be an excellent and worthwhile way to spend time.

We have assembled all of the very adored , highest rated Chipotle lamb skewers with crispy potatoes within our site. It's the very best of the best!

We have piled up the best recipes ever. They are our loved, rated and commented 5 star recipes out of our huge local group, all in one spot. These programs, mains, desserts and even are ensured yummy!

How to make Chipotle lamb skewers with crispy potatoes

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:50
  • Total Time : 1:00

Ingredients

  • 1kg small desiree potatoes, scrubbed
  • 2 sprigs fresh rosemary, leaves removed
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 red onion, thinly sliced into rings
  • 80ml (1/3 cup) white wine vinegar
  • 60ml (1/4 cup) chipotle in adobo sauce
  • 1 lemon, rind finely grated, juiced
  • 2 cloves garlic
  • 800g diced lamb
  • 190g (3/4 cup) sour cream
  • 200g sugar snap peas, blanched, to serve

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potatoes in a microwave-safe dish. Cook on High for 8-10 minutes or until tender. Place on the prepared tray. Lightly crush potatoes with the back of a spoon. Scatter with rosemary and drizzle with 2 tbs olive oil. Season. Roast for 40 minutes or until crispy.
  • Step 2 Meanwhile, place the onion in a shallow heatproof bowl. Bring vinegar to the boil in a small saucepan over high heat. Season. Pour over onion and set aside.
  • Step 3 Place chipotle, lemon rind and garlic in a mortar and pestle. Pound until a smooth paste forms. Stir in lemon juice and the remaining 2 tbs oil. Season.
  • Step 4 Place lamb in a glass or ceramic bowl. Add half the chipotle mixture. Toss to coat. Thread the lamb onto 12 pre-soaked bamboo skewers. Cover and refrigerate for 20 minutes.
  • Step 5 Meanwhile, combine the sour cream and 2 tbs remaining chipotle mixture in a small bowl. Season. Cover. Place in the fridge.
  • Step 6 Preheat a chargrill pan or barbecue grill on medium-high heat. Cook the skewers, in 2 batches, for 3 minutes each side for medium or until cooked to your liking.
  • Step 7 Serve the skewers with potatoes, drained onion, sugar snap peas and sour cream mixture. Drizzle with any remaining chipotle mixture.

© Copyright 2020 Get Recipe Book - All Rights Reserved