Lamb and Potato Skewers

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potatoes Skewers

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

4-6 servings

12 small new potatoes
about 1 kg [2,2 lb] lamb in cubes,
about 4×4 cm / 1 1/2×1 1/2 inch
1 1/2 dl [0,3 pt] olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon freshly squeezed lemon juice
1/4 tsp salt
1/4 teaspoon freshly ground pepper


[1] Light the coals and place an oiled grid 10-15 cm from the glows after about 20 minutes.

[2] Cook the potatoes in salted water for about 5 minutes. Cool in cold water and wipe them with a paper towel. Thread them on the rosemary skewers alternately with the lamb cubes.

[3] Mix oil, rosemary, lemon juice, salt and pepper. Put the skewers on the grill, brush with the oil mixture. Turn frequently and brush several times. Grill 6-8 minutes or until the meat is pink inside and the potatoes tender.