• STEP 1

    Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.

  • STEP 2

    Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.

  • STEP 3

    Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.

  • STEP 4

    Serve the kebabs on top of the beans with lemon wedges for squeezing over.


Minty lamb, broad bean

& feta wraps for 4

Toss the lamb pieces with the garlic,

olive oil, lemon juice and mint sauce.

Heat a griddle pan and cook the lamb

for 3-4 mins each side until cooked.

Meanwhile, cook and pod the broad

beans and warm 4 Mediterranean

wraps. Fill each wrap with the lamb

pieces, beans, a dollop of Greek yogurt

and 25g crumbled feta.

Goes well with


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