Lamb Steak Kebabs with Mint and Caper Salsa
Cooking time: 20 mins plus marinating time
What you need
350g John Penny lamb leg steaks, trimmed of all fat
1tbsp rosemary, finely chopped
1tbsp olive oil
2 garlic cloves, crushed, cut into 1½ cm cubes
1 sweet pepper, deseeded and cut into small chunks
1 courgette, halved and cut into chunks
salad to serve
For the salsa:
1tbsp baby capers
2tbsp fresh mint, chopped
1 red chilli, finely chopped
1½tbsp red wine vinegar
1tsp Dijon mustard
2tbsp olive oil
How to cook
Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.
Combine the salsa ingredients and set aside.
Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.
Spoon over a little of the salsa.
Serve with extra salsa, flat bread and salad.