Lamb & potato kebabs with minty broad beans

• baby new potato↗200g g

  halved

• lean lamb↗250g g

  neck, cut into 2.5cm dice

• red pepper↗1

  deseeded and cut into large chunks

• garlic cloves↗2

  crushed

• olive oil↗1 tbsp tbsp
• lemon↗1

  ½ juiced, ½ cut into wedges

• fresh or frozen broad beans600g g
• mint↗2 tbsp tbsp

  sauce

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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