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

lamb skewers  

Preparation Method:

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.