Recipe
December 14, 2010
Lemon-Garlic Potatoes & Lamb Souvlaki Recipe
Step 1: Preheat oven to 350°F, or barbecue to medium-high.
Step 2: In a large bowl, mix the yogurt, olive oil, garlic, lemon zest and sea salt. Add the potato wedges and fennel. Mix to coat. Spread in a 9″ x 13″ baking dish. Place the lamb skewers, spaced apart, on top of the potatoes and fennel. If barbecuing, grill the skewers separately.
Step 3: Roast about 25 minutes, turning the skewers once, until the meat is cooked. Move the skewers to the sides of the pan to expose more potato and broil briefly (watching closely), until the potatoes and meat are browned on top. Serve immediately with a squeeze of fresh lemon.
Directions
Yield:
Step 1: Preheat oven to 350°F, or barbecue to medium-high.
Step 2: In a large bowl, mix the yogurt, olive oil, garlic, lemon zest and sea salt. Add the potato wedges and fennel. Mix to coat. Spread in a 9″ x 13″ baking dish. Place the lamb skewers, spaced apart, on top of the potatoes and fennel. If barbecuing, grill the skewers separately.
Step 3: Roast about 25 minutes, turning the skewers once, until the meat is cooked. Move the skewers to the sides of the pan to expose more potato and broil briefly (watching closely), until the potatoes and meat are browned on top. Serve immediately with a squeeze of fresh lemon.