Lamb and asparagus lovers unite! It’s finally spring and ‘tis the season to gobble all the fresh asparagus and tender lamb we can eat. But, since it’s still a little on the chilly side, these Parmesan potatoes still bring hot and creamy comfort. I love lamb kebabs, but this dish would be equally delicious with chicken or beef.
Lamb Kebabs with Grilled Asparagus and Parmesan Scalloped Potatoes
Start to finish: 30 minutes
Hands on time: 10 minutes
2 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb kebabs from the specialty meat case, or beef or chicken kebabs, marinated if you choose
10 oz Parmesan scalloped potatoes from the To-Go case
4 oz grilled asparagus from the To-Go case
1 lemon, quartered
Heat a 12-inch skillet over medium-high heat and add the olive oil.
Salt and pepper the lamb kebabs and brown them in the hot oil on one side for about 2 minutes. Turn them two more times for 2 minutes each side. Remove the kebabs from the pan and set them aside. If you are using a marinated kebab watch that the bottom of the pan doesn’t burn.
While the kebabs are cooking, warm the scalloped potatoes in the microwave for about 3 minutes.
Add the warmed scalloped potatoes to the pan, spread them out, reduce the heat to low and continue to warm the potatoes, covered for about 2 minutes.
Preheat the broiler to high with the rack on the second highest placement.
While the potatoes cook, warm the asparagus in the microwave for about 1 minute.
Lay the asparagus on top of the warmed potatoes and top them with the kebabs. Place the pan under the broiler and broil the kebabs, turning them once for about 5 minutes or until medium-rare. If using a chicken kebab, cook until cooked through. It may take another minute or so.
Remove the pan from the broiler and serve immediately with a squeeze of lemon.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.