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| Lamb Kebabs |
| Serves 4 1 lb (450g) boned leg of lamb, cut into 1 in (2.5cm) cubes 3 medium courgettes, cunt into 1/2 in (1cm) slices 3 tbsp mint jelly 2 tbsp olive oil 1 tbsp chopped fresh mint 1. Preheat the grill. 2. Thread the cubes of lamb and slices of courgette alternately onto metal or wooden skewers. 3. Combine the mint jelly, lemon juice, olive oil and chopped mint in a small saucepan. Stir over low heat until the jelly melts. 4. Brush the lamb and courgettes with the mint glaze. Lay them on the rack in the grill pan. 5. Cook under the grill, about 3 in (8cm) from the heat, until browned and cooked to taste, 10-12 minutes, turning the skewers frequently. Serve on a bed of rice, if wished. |