Lamb Kalamaki with Lemon Potatoes
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Ingredients
- 700 g diced lamb shoulder
- 2 lemon
- 2 garlic cloves
- 2 tsp dried oregano
- 5 tbsp olive oil
- 600 g baby new potatoes, halved
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 690 kcal
- Protein
- 33.1 g
- Carbohydrate
- 25.5 g
- of which sugars
- 2.8 g
- Fat
- 50.8 g
- of which saturates
- 17.4 g
- Fibre
- 4.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the halved potatoes with 2 tablespoons of the olive oil and the juice of one lemon. Spread on a tray and roast for 30 minutes until tender and golden, turning once.
- 2
Meanwhile, crush the garlic. Mix the remaining olive oil, the juice of the second lemon, the garlic and dried oregano in a bowl. Add the lamb, toss well and marinate for 10 minutes.
- 3
Thread the lamb onto skewers.
- 4
Heat a griddle pan to high and cook the lamb skewers for 10 to 12 minutes, turning often, until cooked to your liking and well browned.
- 5
Scatter the potatoes with chopped parsley and serve alongside the lamb skewers.
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