- 200g baby new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 250g lean lamb neck, cut into 2½ cm dice
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 red pepper, deseeded and cut into large chunks
- 2 garlic cloves, crushed
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon ½ juiced, ½ cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 600g fresh or frozen broad bean
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 2 tbsp mint sauce
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.
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.
Serve the kebabs on top of the beans with lemon wedges for squeezing over.
Make it differentMinty 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.