Lamb and potato skewers with charred lettuce and pea salad
Serves: 4-6Prepare & Cook:
300g potatoes, cut into 2.5cm cubes
2 tbsp olive oil
1 tbsp SpinneysFood Honey
2 garlic cloves, crushed
1 tbsp chopped rosemary
1 tbsp chopped oregano
1 tsp lemon zest, 2 tbsp juice, plus extra lemon slices, to serve
500g boneless lamb leg, cubed
1 red onion, cut into 2.5cm pieces
1 red pepper, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
1 green pepper, cut into 2.5cm pieces
1 tbsp chopped parsley, to garnish
Greek yogurt, to serve
1 tbsp olive oil
3 baby gem lettuce, cut in half lengthways
150g frozen peas, defrosted
zest and juice of ½ lemon
Put the potatoes in a pan and cover with water. Season, bring to the boil and cook for 8-10 minutes, until tender. Drain and set aside.
In a large bowl, whisk together half the oil, the honey, garlic, rosemary, oregano, lemon zest and juice. Season, add the lamb and mix well to coat.
Thread the lamb, potato, onion and peppers onto 8 wooden skewers soaked in water for 30 minutes.
Set a large griddle pan with the remaining oil over a medium-high heat. In batches, cook the skewers for 6-8 minutes, turning often, until the lamb is nicely charred and done to your liking. Leave to rest.
For the salad, return the griddle pan with the 1 tbsp oil to a medium heat. Cook the lettuce, cut-side down, for 2 minutes, until charred. Transfer to a bowl with the peas, lemon zest and juice. Season and mix together.
Arrange the lamb skewers on a platter and garnish with the parsley. Serve with lemon slices, yogurt and the lettuce salad.