with quick pickled cukes

I like to use lamb shoulder for these kebabs as it holds up well on a hot grill and marinating overnight helps to tenderise the meat.

Ingredients

Serves 6

680g lamb shoulder, chilled

1 lemon

6 fresh bay leaves

Cracked black pepper

Method

1. Rinse the lamb under cold running water and pat dry with a paper towel. Cut the lamb into 3cm cubes and put in a mixing bowl.

2. Put all of the Mint & Lemon Thyme Rub ingredients in a bowl and mix together.

Rub it over the lamb and toss to coat evenly. Season with cracked black pepper. Cover and refrigerate for 8–24 hours.

3. Slice the lemon in half, then cut each half into half moons.

4. Remove the lamb from the fridge and, while still cold, thread onto the prepared skewers (or rosemary sprigs) along with the bay leaves and lemon slices. Cover and allow to come to room temperature.

5. On a medium-high barbecue, cook the skewers for 5 minutes, then reduce the heat to medium and turn them over. Cook for 6-8 minutes more, turning often to make sure all the sides are brown and crispy.

6. For the Quick Pickled Cukes cut the cucumbers into spears and pack them into the glass jar. In a non-reactive pan, add the salt, sugar, peppercorns, mustard seeds, bay leaves, cider vinegar, and 60ml of water. Bring to a boil over a medium-high heat, then reduce the heat to medium and simmer until the salt and sugar have dissolved. Pour the hot pickling juice over the cucumbers and fill to the top. Screw the lid on and allow to cool completely before placing in the refrigerator. These pickles will keep for up to 2 weeks.

Salt & Pepper, by Valerie Aikman-Smith, published by Ryland Peters & Small ©