Lamb Skewers with Peruvian Pepper Sauce & Yucca Fries
Difficulty: Easy | Makes: 8-10 Servings
This dish brings together bold, savory, and spicy flavors creating the ultimate dish! Savor these tender lamb skewers brushed with vibrant Peruvian pepper sauce, perfectly complemented by crispy, golden yucca fries.
For the Lamb Skewers
- 3 lb lamb leg or shoulder (fat trimmed), cut into chunks
- 8 oz Roland® Peruvian Pepper Sauce
- 10 Roland® Skewers
- Chopped cilantro, to garnish
- Lime wedges, to garnish
- Roland® Peruvian Pepper Sauce, to garnish
- Sour cream, to garnish
For the Yucca Fries
- 1.5 lb yuca
- 2 cups Roland® Grapeseed oil
- Salt as needed
For the Tomato Salad
- 1 cup grape tomatoes, halved
- ½ red onion, thinly sliced and soaked in ice water
- 1 teaspoon (5 g) lime juice
- Zest of ½ lime
- 1 tablespoon (15 g) Roland® Avocado Oil
Directions
- Trim the lamb, season with salt, and combine with 6 oz of the Peruvian Pepper Sauce
- Allow to marinate overnight
- Skewer the lamb. Grill or cook in a sauté pan for around 10-15 mins or until cooked to your desired temperature. As the lamb cooks, brush on more Peruvian Pepper Sauce
- For the yucca fries, peel the yuca and cut it in half lengthwise. Remove the stem from the center and discard. Cut the yuca into long strips about 2-3 inches long and ½ inch thick
- Heat the oil in a medium sauté pan over medium-high heat. Fry the yuca for about 4-5 minutes or until crispy and a cake tester pierces through easily. Transfer to a plate lined with a paper towel or wire rack and immediately season with salt
- For the tomato salad, combine all ingredients and adjust salt as needed
- To plate, arrange yucca fries and top with tomato salad. Finish with the skewers, drizzle on Peruvian Pepper sauce and sour cream and garnish with cilantro and lime wedges
