Perfectly grilled lamb skewers with crispy potatoes au

 

 

Perfectly grilled lamb skewers with crispy potatoes au

Ingredients (for 4 people)

For the lamb skewers:

800g bone marrow or shoulder of lamb, cut into 3cm cubes

2 tablespoons of olive oil

2 cloves of garlic, minced

1 teaspoon of smoked paprika

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 tablespoon of lemon juice

1 tablespoon of fresh rosemary or chopped thyme

Sel et poivre

Wooden or metal skewers

For the crispy potatoes:

800g of small potatoes (frog type)

3 tablespoons of olive oil or goose fat

1 teaspoon of paprika or herbs of Provence

Sel et poivre

A few sprouts of rosemary or fresh thyme

Preparation

Step 1: Marinate the Lamb

In a large bowl, mix olive oil, garlic, smoked paprika, cumin, coriander, lemon juice, rosemary, salt and pepper.

 

Add the lamb cubes and mix well to coat. Cover and refrigerate for at least 1 hour (ideally 4-6 hours for optimal flavor).

 

Step 2: Prepare the crispy potatoes

 

Preheat the oven to 200 °C (390 °F).

Wash the potatoes and cut them in half if they're big.

 

Mix them with olive oil, paprika (or herbs of Provence), salt and pepper.

 

Spread them in a single layer on a baking sheet covered with sulfurized paper. Add a few drops of rosemary or thyme for fragrance.

 

Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

 

Step 3: assemble and bake the skewers

If you use wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Glue the lamb chops onto the skewers, ensuring not to tighten them to ensure a uniform cooking.

 

Crank up the grill,