- A 150g pot of yogurt
- 1 tsp smoked paprika
- A 250g punnet of cherry tomatoes
- A 250g pack of diced lamb
- A 500g bag of new potatoes
- 1 courgette
- A 200g bag of sugar snap peas
- 1 lemon
- A 40g sachet tahini
- 1 garlic clove
- A handful of mint, leaves only
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 1 tbsp cold water
- Barbecue or griddle pan
- Skewers
- A couple of large bowls
- Pan
- Baking tray
- Small jug
- 1.
If you’re barbecuing your lamb, fire the barbecue up. Heat the oven to 180°C/160°C Fan/Gas 4. Soak wooden skewers in cold water for 10 mins to prevent them from burning.
- 2.
Spoon 3 tbsp yogurt into a large bowl and add 1 tsp smoked paprika. Season. Tip in the lamb cubes and mix to coat. Thread onto the skewers, adding a couple of cherry tomatoes onto each.
- 3.
Add the potatoes to a pan. Cover with boiling water. Simmer for 10 mins till tender. Drain. Add to a baking tray. Drizzle with 1 tbsp olive oil. Season. Roast in the oven for 40 mins till golden and crispy.
- 4.
Meanwhile, thinly slice the courgettes. Heat a griddle or frying pan. Griddle the courgette slices in batches until tender and charred. Place in a bowl. Halve the sugar snap peas and add them to the bowl.
- 5.
Zest the lemon. Set aside. Juice the lemon into a jug and whisk in the tahini and 1 tbsp cold water. Peel and grate in the garlic. Season. Mix well. Pour over the griddled and raw veg. Toss together.
- 6.
Pop the lamb skewers on to the barbecue or griddle pan. Cook for 15 mins, turning often till cooked through and slightly blackened.
- 7.
Chop the mint. Add to a bowl with the remaining yogurt and lemon zest. Tip in the roasted potatoes, with any oil. Toss together. Serve the smoky lamb with the tahini veg and mint roast potatoes.
- Tip
Glow, glow I love you so Cooking your lamb skewers on a barbecue? Make sure you light it around an hour before you start cooking. When the coals glow white, it’s time to get started.