Lamb Kebabs with Minted Potato Salad

Lamb Kebabs with Minted Potato Salad

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 31, 2016.
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Lamb rump steak combined with courgette and thyme are delicious as kebabs.

Ingredients

MINTED POTATO SALAD

  • 200g baby potatoes
  • 1 gherkin
  • 1/4 cup mint leaves
  • 1 baby radish
  • 1 spring onion
  • 1/2 punnet cherry tomatoes

DRESSING

  • 1 tablespoon mayonnaise
  • 1 tablespoon yoghurt
  • 1 teaspoon mustard
  • Zest of 1/2 a lemon
  • 1 teaspoon lemon juice

LAMB KEBABS

  • 150g lamb rump steak (at room temperature)
  • 1 courgette, ends trimmed
  • 2 bamboo skewers, soaked in water for 10 minutes
  • 1 teaspoon chopped thyme leaves

Steps

  1. a small pot of salted water to the boil. Preheat BBQ grill to high (if using).
  2. Cook potatoes in pot of boiling water, until tender, 12–15 minutes. Drain and run under the cold tap to cool slightly.
  3. While potatoes are cooking, prepare the rest of the meal. Roughly chop gherkin; thinly slice mint, radish and spring onion; cut tomatoes in half. In a medium bowl, whisk all dressing ingredients together. Add gherkin, mint, radish, spring onions and cherry tomatoes to dressing. Set aside.
  4. Pat lamb dry with paper towels and dice 3cm. Slice courgette 1–2cm. Thread lamb and courgette pieces onto skewers, dividing between the two. Season with salt and pepper, sprinkle with thyme and drizzle with oil.
  5. Heat medium fry-pan on high heat. Cook kebabs for 1–2 minutes on all four sides for medium-rare (depending on thickness), or until cooked to your liking. Alternatively cook on BBQ. Remove and rest, covered with foil, for 2–3 minutes.
  6. Gently toss cooked, cooled potatoes through dressing and vegetables. Season to taste with salt and pepper.
  7. Spoon minted potato salad onto a plate and top with lamb kebabs.

Nutritional Information

Energy 2337 kj
559 kcal
Protein 40.1g
Carbohydrate 44.1g
Fat 23.3g