To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour.
To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside.
To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered).
Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place.
While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over.
To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs.
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