Ingredients

• 150g/5½oz leg of lamb
• cut into large cubes
• 1 leek
• chopped into 1cm/½in wheels
• 1 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 2 tbsp honey
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ¼ cauliflower
• blanched
• ½ potato peeled
• chopped and blanched
• 1 tsp chopped fresh mint
• 1 tsp chopped fresh parsley
• salt and freshly ground black pepper
• 100ml/3½fl oz red wine
• 2 tbsp honey
• 1 tsp chopped fresh mint
• salt and freshly ground black pepper

Directions

• Soak the two wooden skewers in water for 10 minutes.
• To make the kebabs
• place the lamb
• leek
• olive oil
• garlic and honey into a large bowl and mix together. Season with salt and freshly ground black pepper.
• Thread the leek and lamb alternately onto a skewer.
• Heat a griddle pan until smoking. Add the kebab and cook for two minutes on side
• or until the lamb is cooked through.
• To make the purée
• place the olive oil
• cauliflower
• potato
• mint and parsley all into a food processor
• season
• to taste
• with salt and freshly ground black pepper and blend until smooth.
• In a frying pan boil the wine
• honey and mint and pan and reduce until thickened.
• To serve
• place the kebab on a plate with the purée alongside and pour over the wine sauce.