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Chops On A Stick And Rosemary Grilled New Potato Kebabs Recipe

by Global Cookbook

Ingredients

8 x Lamb loin chops, up to 10 1 x Ina Paarman's 2 x Kebab sticks, up to 3 750 gm New potatoes, well scrubbed

1 Tbsp. Salt 2 fl ounce rosemary and mint marinade 2 Tbsp. Fresh rosemary leaves, minced 1/2 tsp Freshly grnd black pepper

Directions

1. Open the bag, place the chops in the bag, zip close and massage the marinade into the meat for 1-2 min. Marinate for 30 min 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.
2. Keep the fat side down. Grill the fat side over medium heat till crisp, turn and cook the meaty side. Remove the chops from the sticks and lay them flat on the grill or possibly barbecue. Cook till nicely browned on the outside but still slightly pink and juicy inside. Use left over marinade for new potatoes.
3. Potatoes: In a medium saucepan cover the potatoes with cool salted water. Cook over high heat for about 10 min till just done.
4. Drain off water and add in marinade. Leave to stand, away from the heat, till cold sufficient to handle. Thread 4 potatoes on each sate stick, cook on the indoor grill or possibly barbecue together with the chops.
5. Garnish with tufts of rosemary pushed into the pointed end of each kebab before serving.

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