Lamb Skewers with Salad and Potatoes

Ingredients

• 800 g boneless lamb leg
• Salt
• Pepper
• 50 ml lemon juice
• 0.5 tsp Sugar
• 0.5 tsp mustard
• 1 Garlic clove
• 1 tsp rosemary
• 4 tbsp olive oil
• 1 onion
• 100 ml red wine
• 400 ml lamb stock
• onion ring (for garnish)
• grated carrots (for garnish)
• 1 tbsp finely chopped parsley (to sprinkle)
• 750 g waxy potatoes
• Salt
• Pepper
• 2 tbsp clarified butter
• 250 g mixed leaf salad
• 1 red bell pepper
• 4 marinated green peppers
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Salt
• Pepper
• 1 pinch sugar
• 0.5 tsp mustard

Instructions

1. 1.

   Wash the potatoes, steam them in a steamer until tender (30‑40 minutes depending on size), then let cool.

2. 2.

   Meanwhile, clean and dry the mixed leaf salad, tear into bite-sized pieces, wash and slice the bell pepper into strips, mix with the salad. Whisk vinegar, lemon juice, mustard, salt, sugar, pepper, and oil to make a vinaigrette, toss the salad in it, plate, and top each serving with a marinated green pepper.

3. 3.

   Cut the lamb into 2 cm cubes. Wash and finely chop rosemary; peel and finely mince garlic. Mix lemon juice, sugar, mustard, pepper, rosemary, and garlic to create a marinade, coat the meat, and refrigerate for an hour. Drain the excess liquid, pat dry with paper towels, thread the meat onto eight skewers. Sear in hot olive oil until browned on all sides, remove, sauté onions, deglaze with red wine, reduce completely, add lamb stock, break up the fond, re‑insert the skewers, season, and simmer in sauce for 20‑25 minutes. Taste the sauce and thicken if desired.

4. 4.

   While the meat simmers, peel the cooked potatoes, cut into large pieces, fry in clarified butter until golden on all sides, season with salt and pepper.

5. 5.

   Arrange the skewers on warmed plates with onion rings and carrot ribbons, place the potatoes beside them.