CHIPOTLE LAMB SKEWERS WITH CRISPY POTATOES

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 50 MINUTES

1kg small desiree potatoes, scrubbed 2 sprigs fresh rosemary, leaves removed 80ml (⅓ cup) extra virgin olive oil 1 red onion, thinly sliced into rings 80ml (⅓ cup) white wine vinegar 60ml (¼ cup) chipotle in adobo sauce 1 lemon, rind finely grated, juiced 2 cloves garlic 800g diced lamb 190g (¾ cup) sour cream 200g sugar snap peas, blanched, to serve

METHOD

1. Preheat oven to 200C/180C fanforced. Line a baking tray with baking paper. Place potatoes in a microwavesafe dish. Cook on high for 8-10 minutes or until tender. Place on the prepared tray. Lightly crush potatoes with the back of a spoon. Scatter with rosemary and drizzle with 2 tbsp olive oil. Season. Roast for 40 minutes or until crispy.

2. Meanwhile, place the onion in a shallow, heatproof bowl. Bring vinegar to the boil in a small saucepan over high heat. Season. Pour over onion and set aside.

3. Place chipotle, lemon rind and garlic in a mortar and pestle. Pound until a smooth paste forms. Stir in lemon juice and the remaining 2 tbsp oil. Season.

4. Place lamb in a glass or ceramic bowl. Add half the chipotle mixture. Toss to coat. Thread the lamb onto 12 pre-soaked bamboo skewers. Cover and refrigerate for 20 minutes.

5. Meanwhile, combine the sour cream and 2 tbsp remaining chipotle mixture in a small bowl. Season. Cover. Place in the fridge.

6. Preheat a chargrill pan or barbecue grill on medium-high heat. Cook the skewers in 2 batches for 3 minutes each side for medium or until cooked to your liking.

7. Serve the skewers with potatoes, drained onion, sugar snap peas, and sour cream mixture. Drizzle with any remaining chipotle mixture. RECIPE: KATRINA WOODMAN AND LUCY BUSUTTIL, TASTE MAGAZINE PICTURE: JEREMY SIMONS