Potato and bean salad with lamb skewers

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How to make Potato and bean salad with lamb skewers

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 1kg Spudlite potatoes, thickly sliced
  • 150g green beans, trimmed, halved lengthways
  • 1kg Coles Australian Diced Lamb
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon crushed peppercorns
  • 1/3 cup (95g) bought tzatziki dip
  • 1/3 cup (35g) flaked almonds, toasted

Method

  • Step 1 Cook the potato in a large saucepan of boiling water for 13 mins. Add the green bean and cook for 2 mins or until potato and bean are tender. Refresh under cold water. Drain.
  • Step 2 Meanwhile, combine lamb, oil, garlic and peppercorn in a shallow ceramic or glass dish. Thread the lamb onto 12 metal or soaked bamboo skewers. Preheat a barbecue grill or chargrill on high. Cook the lamb, turning occasionally, for 6 mins for medium or until lamb is cooked to your liking.
  • Step 3 Divide the potato mixture among serving plates. Combine the tzatziki and 2 tablespoons water in a small bowl. Drizzle evenly over the potato salad. Sprinkle with almonds. Season. Serve with the lamb skewers.

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