Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 10 potatoes (e.g. salad/baby potatoes or small Queens) (approximately 200 g)
  • 2 shallots
  • 100 ml of vinegar
  • 250 g shoulder of lamb
  • 1 red pepper
  • 4 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 1 small sprig of rosemary
  • savory
  • salt and pepper
EUPOTATOES28230 website 820x480 recipes 6
Cooking time: 70 MIN

A summer recipe that reveals the flavours of new season potatoes accompanied by lamb, red peppers and herbs that smell of the South.

  1. Wash the potatoes and cut them in two.
  2. Place them in a microwave-safe dish with a bit of water, cover with cling film and cook them in the microwave (750 W) for 8 minutes.
  3. Cut the meat, shallots, and pepper into large pieces.
  4. For the marinade: Bring 500 ml of water to the boil with a drizzle of vinegar and pour over the shallots. Set aside. Chop the rosemary and savory and mix with the olive oil and garlic. Season with salt and pepper.
  5. Pour the marinade over the potatoes, meat, and pepper. Set aside a moment.
  6. Preheat the oven to 180°C (Gas 4).
  7. Thread a piece of potato, shallot, lamb, and pepper onto a skewer. Repeat, ending with a piece of potato.
  8. Grill the skewers in the oven for 10 minutes. These can also be cooked on the BBQ.

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Lekker van bij ons Bord Bia European Potato Trade Association