October 24, 2017
Main Dish, Lamb/Mutton, Vegetables,
Onions, Potatoes , Quick Meals, Entertaining, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Microwave, Oven Roast, Refrigerator, Gluten-Free, No Eggs more
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"From our daily newspaper The West Australian."
Preheat oven to 200C/180C fan forced.
Line a baking tray with baking paper.
Place potatoes in a microwave safe dish and cook on High for 8 to 10 minutes or until tender and then place on the prepared tray and lightly crush potatoes with the back of a spoon and scatter with rosemary and drizzle with 2 tablespoon olive oil and season and then roast for 40 minutes or until crispy.
Place onion in a shallow heatproof bowl.
Bring vinegar to the boil in a small saucepan over high heat, season and pour over onion and set aside.
Place chipotle, lemon rind and garlic in a mortar and pestle and pound until a smooth paste forms and then stir in lemon juice and the remaining oil and season.
Place lamb in a glass or ceramic bowl and add half the chipotle mixture and toss to coat and then thread lamb on 12 pre-soaked bamboo skewers and cover and refrigerate for 20 minutes.
Combine sour cream and 2 tablespoon remaining chipotle mixture in a small bowl and season and cover and place in the fridge.
Preheat a chargrill pan or barbecue grill on medium-high heat and cook the skewers, in 2 batches, for 3 minutes each side for medium or until cooked to your liking.
Serve skewers with potatoes, drained onion, sugar snap peas and sour cream mix and drizzle with any remaining chipotle mixture.
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