New Zealand Lamb & Kumara Skewers with Mint Sauce

Ingredients

• 500 g Lamb Leg Steaks
• 2 medium Kumara (Sweet Potato)
• 2 tbsp Rosemary
• 3 cloves Garlic
• 3 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper
• 1/4 cup Fresh Mint
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Agave Nectar

Instructions

1. 1Preheat your oven to 200°C (400°F).
2. 2Cut the 500 g Lamb Leg Steaks into 1-inch cubes. In a bowl, combine the lamb cubes with the 2 tbsp Rosemary, 3 cloves Garlic (minced), 2 tbsp Olive Oil, 1 tsp Salt, and 0.5 tsp Pepper. Mix well and let it marinate for 15 minutes.
3. 3Peel the 2 medium Kumara (Sweet Potato) and cut them into 1-inch cubes. In a separate bowl, toss the kumara cubes with 1 tbsp Olive Oil, a pinch of Salt, and a pinch of Pepper.
4. 4Spread the seasoned kumara cubes in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, or until the kumara is tender when pierced with a fork.
5. 5While the kumara roasts, thread the marinated lamb cubes and the roasted kumara pieces onto skewers, alternating between them.
6. 6Heat a grill or a large skillet over medium-high heat. Cook the skewers for 5 minutes per side, or until the lamb is cooked through and has an internal temperature of 63°C (145°F) for medium-rare, or to your desired doneness. This should take approximately 10-15 minutes in total.
7. 7While the skewers cook, prepare the mint sauce. Finely chop the 1/4 cup Fresh Mint. In a small bowl, combine the chopped mint with the 2 tbsp Apple Cider Vinegar and 1 tbsp Agave Nectar. Stir well.
8. 8Serve the lamb and kumara skewers immediately with the refreshing mint sauce on the side.

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