Lamb kebabs

Ingredients (serves 4)

• 600g lamb leg steaks
• 1 lemon, rind finely grated, juiced
• 1 tablespoon honey
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 700g orange sweet potato, peeled, cut into 1cm-thick slices
• 70g rocket leaves, trimmed
• lemon wedges, to serve

• Method

  
  
  1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
  2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
  3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
  4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
  5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.