At a Glance
- Potato Type: White, Yellow, Russet
- Prep Method: Baked
- Cuisine: Italian
- Yield: 20
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This Quick Lamb and Potato Skewers with Italian Salsa Verde recipe is an easy appetizer is made with frozen potato wedges. Ask the butcher to bone the rack of lamb for you or substitute a 12-ounce 1 1/2-inch-thick steak, if desired.
Want to make this recipe with fresh potatoes? Try Lamb and Potato Skewers with Italian Salsa Verde using fresh petite yellow potatoes.
Ingredients
- 2 cups (packed) fresh Italian parsley tops
- 3 oil-packed anchovy fillets
- 2 tablespoons drained capers
- 2 large garlic cloves, peeled
- 1 1/2 teaspoons chopped fresh rosemary
- 2 lemons
- 1/2 cup extra-virgin olive oil
- 10 large frozen potato wedges (such as Alexia Oven Fries with Olive Oil, Rosemary and Garlic or Ore-Ida Homestyle Wedges)
- 3/4 pound lamb tenderloin (cut from 1 ¼-pound rack of lamb)
- 20 4-inch-long woody rosemary sprigs, lower leaves removed or 20 small decorative wooden skewers
Preparation
Combine parsley, anchovies, capers, garlic and 1 1/2 teaspoons rosemary in processor and chop finely. Using Microplane or other fine grater, finely grate enough lemon peel to measure 1 tablespoon. Squeeze enough juice from lemons to measure 2 tablespoons. Add lemon peel and juice to mixture in processor. With machine running, gradually add oil, then 1/4 cup water. Season salsa verde to taste with salt and pepper.
Preheat oven to 450°F. Place potato wedges on 1 half of heavy large rimmed baking sheet. Bake potatoes 8 minutes. Place lamb on other half of baking sheet next to potatoes; brush lamb with 2 tablespoons salsa verde. Sprinkle lamb with salt and pepper. Roast until potatoes are tender and instant read thermometer inserted into center of lamb registers 125°F for rare, about 15 minutes longer.
Let lamb rest 10 minutes. Cut lamb into 1-inch cubes. Cut each potato fry crosswise in half. Thread 1 potato and 1 lamb cube on each rosemary “skewer” or wooden skewer. Serve with salsa verde.
Variations
Substitute a 12-ounce 1 ½-inch-thick steak instead of lamb, if desired.
Calories: 47.3 Fat: 3.1g Cholesterol: 8.9mg Sodium: 43.8mg Vitamin C: 5.3% Carbohydrates: 1.7g Fiber: 0.2g Protein: 3g Potassium: 66.1mg
