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Patagonian Lamb and Herb Skewers with Roasted Sweet Potato and Salsa Criolla

This roasted dish pairs lamb leg, trimmed and cubed with sweet potato, peeled and cubed, red onion, finely diced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free Low carb Keto
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
50 g Carbohydrates
38 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 128g lamb leg, trimmed and cubed 326 kcal
  • 197g sweet potato, peeled and cubed 169 kcal
  • 11g olive oil 97 kcal
  • 38g red onion, finely diced 15 kcal
  • 76g tomato, diced 14 kcal
  • 11g red wine vinegar 9 kcal
  • 5g garlic, minced 7 kcal
  • 2g dried oregano 6 kcal
  • 1g ground cumin 3 kcal

Cooking instructions

  1. sweet potatoolive oil
    Heat oven to 425 F. Toss sweet potato cubes with 2 tsp olive oil, salt, and pepper on a sheet pan; roast 20-25 minutes, turning once.
  2. lamb leggarlicdried oreganoground cumin
    Meanwhile, soak wooden skewers if using. Toss lamb cubes with oregano, cumin, minced garlic, and a pinch of salt; thread onto skewers.
  3. olive oilred oniontomatored wine vinegar
    In a bowl, combine red onion, tomato, red wine vinegar, remaining 1 tsp olive oil, and a pinch of salt; let sit to lightly pickle.
  4. lamb leg
    Heat a grill pan or skillet over medium-high. Cook lamb skewers 2-3 minutes per side (8-10 minutes total) to desired doneness.
  5. lamb legsweet potato
    Plate roasted sweet potato, top with lamb skewers, and spoon salsa criolla over everything.

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