Skewered lamb with crispy rosemary potatoes

Special equipment • wooden skewers

SERVES 4

Ingredients:

1½lb (675g) all-purpose potatoes, peeled and cut into small cubes

1–2 tbsp olive oil, plus extra for coating lamb

handful of fresh rosemary sprigs

2lb (900g) lean lamb, cut into cubes

juice of 1 lemon

2 tsp paprika

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Combine the potatoes, 1–2 tbsp olive oil, and rosemary in a roasting pan. Season with salt. Using your hands, toss gently so the potatoes are evenly coated. Roast in the oven for 20–25 minutes until golden and crispy at the edges.

2 Meanwhile, put the lamb in a bowl, and toss with a little olive oil, the lemon juice, paprika, salt, and plenty of pepper. Thread the pieces of lamb onto small skewers until they are tightly packed.

3 Place the lamb skewers on top of the potatoes in the roasting pan, turning them after 5–8 minutes,and roast until they are cooked through. Serve with the potatoes and a green salad.

Skewered lamb with crispy rosemary potatoes