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How to make Green pea salsa with garlic lamb skewers

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 1 garlic clove, crushed
  • 4 (about 800g) lamb eye of loins (backstraps), cut into 3cm pieces
  • 600g orange sweet potato (kumara), peeled, cut into 1cm-thick slices

Green pea salsa

  • 600g fresh green peas, shelled
  • 1 lemon
  • 1/2 small red onion, finely chopped
  • 1 tablespoon chopped fresh dill

Method

  • Step 1 Combine the oil, lemon juice and garlic in a glass or ceramic dish. Season with salt and pepper. Thread the lamb onto the skewers. Add the lamb skewers to the lemon mixture and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  • Step 2 Meanwhile, to make the salsa, cook the peas in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a sharp knife to remove white pith from the rind. Cut rind into thin strips.) Combine peas, lemon rind, onion and dill in a bowl.
  • Step 3 Preheat a barbecue grill on medium. Drain the lamb from the marinade. Cook the lamb on the grill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Add the sweet potato to the grill and cook for 3-4 minutes each side or until tender.
  • Step 4 Divide the sweet potato among serving plates. Top with the lamb skewers and green pea salsa. Season with salt and pepper to serve.