Chipotle Lamb Skewers With Crispy Potatoes

Step 1: Preheat oven to 200C/180C fan forced.

Step 2: Line a baking tray with baking paper.

Step 3: 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.

Step 4: Place onion in a shallow heatproof bowl.

Step 5: Bring vinegar to the boil in a small saucepan over high heat, season and pour over onion and set aside.

Step 6: 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.

Step 7: 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.

Step 8: Combine sour cream and 2 tablespoon remaining chipotle mixture in a small bowl and season and cover and place in the fridge.

Step 9: 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.

Step 10: Serve skewers with potatoes, drained onion, sugar snap peas and sour cream mix and drizzle with any remaining chipotle mixture.