Spiced Lamb Kebabs with Tahini Potato Salad
Cumin and coriander-rubbed lamb fillet skewers chargrilled and served with baby potatoes, broad beans and a creamy tahini dressing.
Tahini
Directions
Place all the ingredients in a blender and blend until smooth.
Season.
Directions
Place the potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Simmer for 10-12 minutes or until just tender. Drain. Refresh under cold running water.
Combine lamb, oil, lemon, garlic, coriander and cumin in a bowl. Season. Thread onto 8 small pre-soaked bamboo skewers.
Preheat a chargrill pan or barbecue grill on medium-high. Cook the lamb skewers, turning, for 4-5 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest.
Combine potatoes, broad beans and three-quarters of the sauce in a bowl. Divide among plates. Top with lamb. Drizzle with remaining sauce. Serve with sorrel leaves, if using.
Cook's Note
Tip: try processing any leftover broad beans with fresh ricotta, lemon rind, lemon juice and fresh mint leaves for a tasty and healthy dip or sandwich spread.