A summer recipe that reveals the flavours of new season potatoes accompanied by lamb, red peppers and herbs that smell of the South.
Wash the potatoes and cut them in two.
Place them in a microwave-safe dish with a bit of water, cover with cling film and cook them in the microwave (750 W) for 8 minutes.
Cut the meat, shallots, and pepper into large pieces.
For the marinade: Bring 500 ml of water to the boil with a drizzle of vinegar and pour over the shallots. Set aside. Chop the rosemary and savory and mix with the olive oil and garlic. Season with salt and pepper.
Pour the marinade over the potatoes, meat, and pepper. Set aside a moment.
Preheat the oven to 180°C (Gas 4).
Thread a piece of potato, shallot, lamb, and pepper onto a skewer. Repeat, ending with a piece of potato.
Grill the skewers in the oven for 10 minutes. These can also be cooked on the BBQ.
