750g baby red-skinned potatoes,
halved
600g lamb fillet, cut into 3cm pieces
1tbsextravirginoliveoil
1 tbs fresh lemon juice
2 garlic cloves, crushed
11 ⁄ 2 tsp ground coriander
11 ⁄ 2 tsp ground cumin
235g (1^1 ⁄ 2 cups) frozen
broad beans, thawed,
podded
Sorrel leaves, to serve
(optional)
tahini sauce
75g (^1 ⁄ 4 cup) hulled tahini
1cupcombinedfresh
continental parsley and
mint leaves
1 small lemon, rind finely
grated, juiced
2tbsextravirgin
olive oil
2tbswater
1garlicclove,chopped(^1) ⁄ 2 tsp ground coriander
(^1) ⁄ 2 tsp ground cumin
1 Placethepotatoesinasaucepan.
Coverwithcoldwater.Bring
totheboiloverhighheat.
Simmer for 10-12 minutes
or until just tender.
Drain. Refresh under
cold running water.
2 Combine lamb, oil,
lemon, garlic, coriander
and cumin in a bowl.
Season. Thread onto 8 small
pre-soaked bamboo skewers.
3 For the tahini sauce, place all
theingredientsinablenderand
blenduntilsmooth.Season.
4 Preheatachargrillpanor
barbecue grill on medium-high.
Cookthelambskewers,turning,
for 4-5 minutes for medium or until
cooked to your liking. Transfer to a
plate.Setasidefor3minutestorest.
5 Combine potatoes, broad beans
andthree-quartersofthesauceina
bowl.Divideamongplates.Topwith
lamb. Drizzle with remaining sauce.
Serve with sorrel leaves, if using.
PER SERVE•41g protein•32g fat
(6g saturated fat)•23g carb
- 11g dietary fibre • 564 Cals (2359kJ)
spiced lamb kebabs with tahini potato salad
serves 4 | prep & cooking 30 mins
useitup!
Tryprocessingany
leftoverbroad beans
with fresh ricotta,
lemon rind, lemon
juice and fresh mint
leavesforatasty
and healthy dip or
secret sandwich spread.
ingredient
Tahinimakes a creamy
dairy-free potato
dressing, full of
healthy fats.reen
tahini
sauce
29
quick
&
easyJanuary/February 2017taste magazine
cook it now!