Cut the bamboo skewers to fit inside your non-stick frying pan. Most butchers will bone a leg of lamb to give you the required amount.

Ingredients
Feeds 4. Takes 30 mins.


700g lamb meat from the leg
Sea salt and black pepper
12 artichoke hearts in olive oil
12 dried bay leaves
1 lemon, cut into wedges
Extra-virgin olive oil for serving
Few sprigs of thyme or rosemary

Trim the lamb well and cut into 3cm cubes. Toss the cubes in sea salt and pepper. If the artichoke hearts are on the large side, cut them in half. Reserve the oil they are in if it is any good, otherwise, use fresh extra-virgin olive oil. Thread the lamb cubes and artichoke hearts on to each of the skewers, separating them with an occasional bay leaf.

Attach a lemon wedge to the end of each skewer. Brush the lamb, artichoke hearts and lemon wedges with the reserved olive oil. Heat a non-stick frying pan and fry the lamb skewers for two minutes on each side, until the lamb is slightly crusty, but still pink inside (press the lamb cubes down into the pan to get a bit of colour on their sides). Remove from the heat and rest for a minute or two. Drizzle with olive oil (again, that from the artichoke hearts if its good enough), scatter with thyme or rosemary, and serve with fine green beans, new-season asparagus or broad beans.

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