Spring lamb skewers with lightly pickled allotment salad

Pair charred, juicy lamb on skewers with the freshness and bite of crunchy garden vegetables in a pickled dressing. It makes a lovely light supper

Prep:30 mins
Cook:10 mins
Plus at least 2 hrs marinating

Serves 6
Easy

Nutrition per serving

kcal 266
fat 17g
saturates 4g
carbs 5g
sugars 2g
fibre 4g
protein 21g
salt 0.1g

Ingredients

3 garlic cloves
4 tbsp rapeseed or olive oil
2 tbsp cider vinegar
large bunch thyme
600g boneless lamb leg meat, cut into small chunks
1 cucumber, chopped into chunks
6 radishes, halved and sliced
1 fennel bulb, quartered and finely sliced
1⁄2 tsp golden caster sugar
4 tbsp cider vinegar
small handful dill sprigs

Tip

Spring kebabs

Dainty as they are, the skewers and salad can also be turned into kebabs by stripping the meat off the skewer and rolling them up inside warm wraps with some of the salad and a drizzle of natural yogurt.

Method

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.
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.
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.