Lamb and rosemary skewers with lemon roast potatoes

This is Nomad’s executive chef, Jacqui Challinor’s Dad’s recipe. Best served with lemon roasted potatoes.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 500 g lamb backstrap, cut into 2 cm pieces
• 6 garlic cloves, finely chopped
• 1 small bunch rosemary, leaves picked, finely chopped
• 2 lemons, juiced, finely zested
• Sea salt flakes and black pepper
• 1 cup (250 ml) extra virgin olive oil
• 8 metal skewers
• ½ cup Greek yoghurt, to serve
• 1 packet Lebanese bread, to serve

For the lemon roast potatoes

• 1 kg Dutch cream potatoes
• 2 lemons
• 6 garlic cloves, finely chopped
• 2 cups (500 ml) chicken stock
• ¼ tsp each salt and black pepper
• 1 tbsp extra virgin olive oil

Resting time: 10 minutes

Marinating time: 2 hours

Instructions

1. In a large bowl, combine the lamb, half the garlic, half the rosemary, half the lemon zest with a generous pinch of salt and pepper and a drizzle of olive oil. Toss well to coat, then refrigerate, covered, for 2 hours.
   
2. Preheat the oven to 200˚C. Peel potatoes and halve (or quarter if large!) Quarter one lemon and juice the second. Place the potatoes, lemon juice and quarters into a large baking dish with the remaining ingredients for the lemon roast potatoes. Toss gently to combine. Cover with foil and bake for 30 minutes. Remove foil, increase the heat to 220˚C and cook until the potatoes are golden-brown and the stock has reduced.
   
3. When ready to cook the lamb, preheat a barbecue or chargrill pan to high heat. Thread the marinated lamb onto the metal skewers (leaving a little space between each piece) and grill, turning occasionally, until browned and cooked to your liking (3-4 minutes for medium). Transfer the skewers to a serving dish, loosely cover with foil and allow to rest for 10 minutes.
   
4. While the lamb is resting, combine the remaining rosemary and garlic in a medium metal bowl. Heat the remaining olive oil in a small saucepan over high heat. When hot, pour the oil gently over the aromatics – careful, it should sizzle! Stir gently to combine, then allow to cool. Add the remaining lemon juice and zest to the bowl with a generous pinch of salt and pepper. Whisk to combine.
   
5. Pour the prepared lemon, rosemary and garlic dressing over the lamb skewers. Serve the rosemary lamb skewers and lemon roast potatoes with a dollop of Greek yoghurt and Lebanese bread.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Friends for Lunch

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G