Summary

Ingredients

• 400 g lamb fillet (s)
• 1 onion (s)
• 200 g cherry tomato (s)
• 2 red pepper (s)
• 2 shallot (s), finely diced
• 2 cloves garlic
• 1 tablespoon rosemary, finely chopped
• 2 tablespoon chilli sauce, sweet and hot
• 100 ml cream
• 2 large potatoes, (waxy)
• 0.5 ½ bunch chives, cut into small rolls
• 1 tablespoon thyme, fresh
• olive oil
• salt and pepper
• 8 sprigs rosemary

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Instructions

1. Remove the needles from the rosemary branches except for a small tuft. Rinse the stems and sharpen them at the bottom. Marinate the lamb fillet in olive oil, pressed garlic clove and a few rosemary needles for about 2 hours. Chop the needles from a branch.
2. Heat 2 tablespoons of oil in a saucepan and sauté the shallot cubes. Add the cherry tomatoes and finely chopped rosemary needles, press in the garlic cloves and simmer for 15 minutes. Add the diced paprika and cream and simmer gently for another 10-15 minutes. Puree the vegetables and season with chilli sauce, pepper and salt to taste.
3. Boil the potatoes until they are done, peel them and cut them in half. They serve as a holder for the skewers.
4. Cut the lamb into small pieces of equal size, cut the onion into small slices and skewer them alternately on the rosemary sprigs. Season with pepper and salt and fry on both sides in hot oil for a total of 1-1.5 minutes. Then leave to rest in the oven preheated to 60 ° for about 10 minutes.
5. Pour a saucepan on the plate and distribute it evenly, place a potato half with the cut in the middle. 2 skewers each
6. Put them in a V-shape in the potatoes. Sprinkle with thyme leaves and serve immediately.
7. It is a starter or intermediate course in a menu.
8. The fresh green of the top rosemary needles is lost through frying. Wrapping with damp kitchen paper and aluminum foil doesn`t help either. If that bothers you, you should choose another skewer variant right away.