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Lamb Kebabs With New Potato and Green Bean Salad

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Serves 4

Method: Grill or BBQ and stove

Approx 20 minutes, plus 30 minutes marinating


500g lean diced lamb (eg. lamb leg)
1-2 medium sizedcourgettes, sliced thickly
4tbs Jack Daniel’s® Tennessee Honey Barbecue Glaze, plus extra to serve
1 lemon, juice only
800g new potatoes
250g green beans (fine/French or stringless beans)
1tbs extra virgin olive oil
large handful mixed fresh herbs such as parsley, oregano and mint, chopped
sea salt and freshly ground black pepper


Place the lamb in a bowl, add the Jack Daniel’s® Tennessee Honey™ Barbecue Glaze and the juice of half the lemon. Stir well then cover and leave to marinate in the fridge for at least half an hour.

If using wooden skewers, soak them in water while the meat is marinating to avoid them burning

Boil or steam the potatoes until just tender. Halve the fine beans or finely slice the stringless beans depending on which you’re using, then add to the potatoes for the last 5 minutes of cooking.

Meanwhile, remove the lamb from the fridge and thread onto 8 skewers, adding pieces of courgette in between the chunks of meat. Baste with the marinade again. Grill or barbecue for 6-8 minutes, turning frequently until cooked to your liking, then set aside and keep warm.

Drain the potatoes and beans and return to the pan. Drizzle over the olive oil, add the chopped herbs, black pepper and a good pinch of sea salt then transfer to a large serving dish. Serve with the kebabs on top of the potatoes with a serving bowl of extra Jack Daniel’s® Tennessee Honey Barbecue Glaze on the side.

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