Mitolo Family Farms Low Carb Greek Baked Potatoes with Lamb Skewers
TOTAL TIME: 50 MINUTES
1kg Low Carb potatoes
6 garlic cloves, bruised
zest and juice of 1 lemon
2 tbsp Greek dried oregano
sea salt & cracked black pepper
1/3 cup olive oil + extra for grilling
1 cup chicken stock
800g boneless lamb leg, cut into 1.5cm cubes
1 red capsicum, cut into 1.5cm squares
1 yellow capsicum, cut into 1.5cm squares
1 red onion, cut into 1.5cm squares
Preheat oven to 200C. Cut potatoes into wedges and place into a baking tray with the garlic, lemon zest and oregano.
Season with salt & pepper and pour over the olive oil and stock. Bake for 30-40 minutes or until tender and golden.
Meanwhile, thread the lamb, capsicum and onion onto skewers.
10 minutes before the potatoes are ready, heat a BBQ or stove top grill to high. Season and drizzle skewers with olive oil. Grill until charred and cooked to your liking.
Pour lemon juice over the baked potatoes and sprinkle with feta. Serve with the skewers.