Paprika lamb kebabs with twice-cooked chips

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the lamb:
1 kg Woolworths leg of lamb cubes
2 t paprika
1 T mixed dried herbs
Sea salt and freshly ground black pepper, to taste
3 T extra virgin olive oil
For the chips:
800 g Woolworths Nicola potato chips
Sunflower oil, for deep-frying
1 t paprika
Sea salt and freshly ground black pepper, to taste
1 T white vinegar
For the mint sauce, blend:
10 g mint leaves, chopped
10 g fresh coriander, chopped
1 clove garlic, minced
1 T honey
1 T white vinegar
2 T extra virgin olive oil
Microherbs, to garnish

Cooking Instructions

Mix the lamb with the paprika, mixed herbs and seasoning. Drizzle with the olive oil.

Thread the lamb onto skewers, then chill for 30 minutes.

To make the chips, place them on kitchen paper to dry. Heat the oil in a saucepan over a medium- low heat. Cook the chips in batches for 4 minutes, then drain on kitchen paper and cool.

When all the chips are cool, increase the heat to medium-high, return the chips to the hot oil and fry until cooked through. Season with paprika, salt, pepper and vinegar.

Heat a pan over a medium heat and cook the lamb skewers for 10 minutes, or until well browned.

Garnish with microherbs and serve with the chips and mint sauce

Cook's note: This mint dipping sauce pulls the whole dish together.