Spring lamb skewers with lightly pickled allotment salad

• garlic cloves↗3
• rapeseed or olive oil4 tbsp tbsp
• cider vinegar↗2 tbsp tbsp
• thyme↗large bunch large bunch
• boneless lamb leg↗600g g

  meat, cut into small chunks

• cucumber↗1

  chopped into chunks

• radishes↗6

  halved and sliced

• fennel bulb↗1

  quartered and finely sliced

• golden caster sugar↗1⁄2 tsp tsp
• cider vinegar↗4 tbsp tbsp
• dill↗small handful

  sprigs

Step-by-step instructions

1. 1

   Pound the garlic with a large pinch of sea salt using a pestle and mortar, or the back of a knife, then whisk with the oil, vinegar and thyme in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it’s well coated. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re using wooden skewers, soak them in cold water first for 30 mins.

2. 2

   About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill. Set aside. Can be made and chilled the day before.

3. 3

   Thread the meat onto the soaked wooden or metal skewers and heat a barbecue or griddle pan until hot. Cook the skewers for 3-4 mins on each side until well charred, basting with the reserved marinade. Serve the skewers in a pile with the salad on the side.