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.
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.
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.
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.
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.
Pop the lamb skewers on to the barbecue or griddle pan. Cook for 15 mins, turning often till cooked through and slightly blackened.
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.