Lamb skewers with Pineapple Mustard
1 lb leg or shoulder of lamb, diced 1 teaspoon oregano, chopped 1 teaspoon French lavender,chopped 1 teaspoon rosemary, chopped |1 teaspoon freshly ground coriander seeds Zest of 1 lemon 2 tablespoons extra virgin olive oil Salt and pepper to taste 2 cups boiled new potatoes 1 tablespoon butter 2 tablespoons extra virgin olive oil 12 shavings of pineapple 2 tablespoons parsley, chopped Ground pepper to taste 4 tablespoons PRISCA gourmet Mustard with pineapple
Thread the meat onto wooden skewers. Mix the marinade ingredients together and pour over the meat. Set aside for 10 minutes before grilling. Cook the meat on a very hot grill. Turn the skewers frequently until evenly cooked. Remove from heat and leave for 1-2 minutes. Boil the potatoes, skin on. Cut into 4 and drain well. Heat the butter and olive oil and sauté the potatoes. Garnish with parsley. Dry-fry or grill the pineapple shavings. Serve the potatoes and pineapple as an accompaniment to the meat with a tablespoon of PRISCA Gourmet Mustard with pineapple.