Spiced lamb kebabs with tahini potato salad

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How to make Spiced lamb kebabs with tahini potato salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 750g baby red-skinned potatoes, halved
  • 600g lamb fillet, cut into 3cm pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic cloves, crushed
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 235g (1 1/2 cups) frozen broad beans, thawed, podded
  • Sorrel leaves, to serve (optional)

Tahini sauce

  • 75g (1/4 cup) hulled tahini
  • 1 cup fresh herbs (fresh continental parsley and mint leaves)
  • 1 small lemon, rind finely grated, juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 garlic clove, chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

Method

  • Step 1 Place the potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Simmer for 10-12 minutes or until just tender. Drain. Refresh under cold running water.
  • Step 2 Combine lamb, oil, lemon, garlic, coriander and cumin in a bowl. Season. Thread onto 8 small pre-soaked bamboo skewers.
  • Step 3 For the tahini sauce, place all the ingredients in a blender and blend until smooth. Season.
  • Step 4 Preheat a chargrill pan or barbecue grill on medium-high. Cook the lamb skewers, turning, for 4-5 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest.
  • Step 5 Combine potatoes, broad beans and three-quarters of the sauce in a bowl. Divide among plates. Top with lamb. Drizzle with remaining sauce. Serve with sorrel leaves, if using.

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