Ingredients

• 1 tbsp olive oil
• 4 carrots
• peeled
• each cut into four lengthways
• ½ tsp ground cumin
• ½ lime
• juice only
• salt and freshly ground black pepper
• 1 lamb chop
• bone removed
• chopped into 2cm/1in cubes
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp chilli powder

Directions

• Soak two wooden skewers in water for 10 minutes
• then shake off any excess.
• Preheat the oven to 200C/400F/Gas 6.
• For the carrots
• heat the olive oil in a ovenproof frying pan and add the carrots. Sprinkle over the cumin and fry for 3-4 minutes
• or until golden-brown. Transfer to the oven and roast for 10-12 minutes
• or until tender. Remove from the oven
• stir in the lime juice and season
• to taste
• with salt and freshly ground black pepper.
• For the kebabs
• mix all the kebab ingredients together in a bowl until well combined. Thread the lamb onto the skewers
• place onto a baking tray and roast in the oven for 8-10 minutes (for medium)
• or until cooked to your liking. Turn the kebabs occasionally to ensure that they are golden-brown on all sides.
• Serve the lamb kebabs on a serving plate with the roasted carrots alongside.