4 x 125g slices Scottish lamb gigot, diced
1 green pepper, deseeded & cut in chunks
1 onion, peeled & cut into chunks
Freshly milled black pepper
Olive oil for brushing
Few sprigs of rosemary
Wooden skewers, pre-soaked prevent charring.
Marinade lamb & vegetables with oil, pepper & rosemary.
Pre-heat grill on high setting.
Thread lamb & vegetables onto skewers & grill for 6mins on one side before turning. Turn & cook the same time on the other side. Allow meat to rest for 5mins before serving. If you prefer your lamb very well done, you will need to cook them for a further 5mins.
Serve with baked potato/couscous & salad.
Lovely with the seasonal berry chutney below…
100g seasonal berries – e.g. brambles
The juice & zest of 1 orange
25g soft brown sugar
1 measure of sherry
2tblsp balsamic vinegar (optional)
1tblsp cider vinegar
Pinch ground ginger
1 cooking apple, peeled, cored & diced
For chutney: place sherry, vinegars, orange & sugar in a pan & dissolve sugar over a medium heat. Bring to boil, season & stir in apple. After 5 mins add berries & sultanas. Simmer until liquid reduced. (Adjust balsamic & sugar to taste according to berries used).