| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 8 |
|
Lamb loin chops; up to 10 |
| 1 |
|
Ina Paarman's marinate-in-a-bag – |
|
|
; rosemary and mint flavour |
| 2 |
|
Kebab sticks; up to 3 |
| 750 |
g |
New potatoes; well scrubbed |
| 1 |
tb |
Salt |
| 2 |
|
Floz rosemary and mint marinade |
| 2 |
tb |
Fresh rosemary leaves; chopped |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
POTATO KEBABS
Open the bag, place the chops in the bag, zip close and massage the
marinade into the meat for 1-2 minutes. Marinate for 30 minutes at
room temperature. Remove the chops from the marinade with a pair of
tongs and thread 4-6 chops on a kebab stick through the meaty eye of
each chop.
Keep the fat side down. Grill the fat side over medium heat until
crisp, turn and cook the meaty side. Remove the chops from the sticks
and lay them flat on the grill or barbecue. Cook until nicely browned
on the outside but still slightly pink and juicy inside. Use left
over marinade for new potatoes.
Potatoes: In a medium saucepan cover the potatoes with cold salted
water. Cook over high heat for about 10 minutes until just done.
Drain off water and add marinade. Leave to stand, away from the heat,
until cool enough to handle. Thread 4 potatoes on each sate stick,
cook on the indoor grill or barbecue together with the chops.
Garnish with tufts of rosemary pushed into the pointed end of each
kebab before serving.
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