lamb kebabs with coriander potatoes
 
 

Lindsey Bareham

As we move into August, we reach the the first harvest festival of the season and the best time to enjoy Welsh lamb. I love it cooked on the barbecue; butterflied, boned shoulder is a particular favourite with garlicky Lebanese-style aubergine puree but lamb cutlets or these lamb fillet kebabs are highly recommended.

serves 4, prep 20 min, cook 20 min

800g lamb fillet
2 garlic cloves
2 lemons
4 sprigs thyme
2 sprigs rosemary
600g new potatoes
250g sheep’s milk yoghurt
5 tbsp olive oil
50g coriander
50g watercress
Thai sweet chilli dipping sauce

Trim the fat and sinew from the lamb and cut into small kebab-size pieces. Crack the garlic, flake away the skin, finely chop and crush with a pinch salt to a juicy paste. Place most in a mixing bowl with juice from half the lemon, 2 tbsp olive oil, thyme and rosemary. Add the meat, mix thoroughly, cover and chill for a minimum 30 min and up to 24 hours; tip into a plastic bag if more convenient.

Boil the potatoes until tender. Drain and whip off the skins when cool enough to handle. Cut into chunks, pile into a bowl or platter and squeeze juice from half the lemon over the top. Beat 1 tbsp olive oil, the remaining garlic and a final squeeze from the lemon halves into the yoghurt. Spoon the yoghurt over the potatoes. Blitz the coriander and watercress with the remaining olive oil and a splash of chilli sauce to make a slack sauce-cum-vinaigrette.

Thread the kebabs on skewers and cook in batches over a pre-heated griddle or bbq at the white ash stage, cooking a couple of minutes a side until crusty on the outside but pink within. Serve kebabs with the potato salad, a swirl of green sauce and extra lemon wedges.