Idaho® Potato and Ground Lamb Skewers

Idaho® Potato and Ground Lamb Skewers

Yield: 8 servings

Ingredients:

Directions:

Smoked Paprika Oil:
  1. Combine heated canola oil with smoked paprika and annato seeds, if using, and mix well. Cool completely and then strain.
Twice-Cooked Basque Potatoes:
  1. Cut potatoes into uniform pieces of approximately 1 ounce each.
  2. In large pot or steam kettle cover potatoes with cold salted water. Heat just to a boil. Simmer just until barely fork tender. Drain well.
  3. Toss potato pieces with oil and seasonings. Mix to coat each piece.
  4. Arrange potatoes on an oiled baking sheet. Bake at 375°F until golden brown, about 30 minutes. Turn as needed to assure even coloration during cooking.
Cumin Scented Lamb Albondigas:
  1. Combine lamb and breadcrumbs with onion, garlic and seasonings. Add beaten egg and mix to combine well. Form into small (3 tablespoon) patties. Cook on a hot grill until nicely browned on both sides.
Smoked Paprika Aioli
  1. Combine all ingredients. Season to taste with salt and pepper.
Skewers
  1. Brush Smoked Paprika Oil on both sides of each bread slice.
  2. Toast on hot grill (or in hot oven) until golden on both sides.
  3. On each skewer, skewer one olive, followed by one piece of potato, one lamb albondiga, and then a second piece of potato. Place one tablespoon of Smoked Paprika Aioli onto each toast slice. Insert one skewer into each toast slice.