Lamb potato kebabs with minty broad beans
Ingredients
- 200g baby new potato halved
- 250g lean lamb neck, cut into 2.5cm dice
- 1 red pepper deseeded and cut into large chunks
- 2 garlic cloves crushed
- 1 tbsp olive oil
- 1 lemon ½ juiced, ½ cut into wedges
- 600g fresh or frozen broad beans
- 2 tbsp mint sauce
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