Ingredients

• 650 g lamb roasts, boneless

• 2 tbsp olive oil

• 1 lemon, zest

• 1 tbsp lemon juice

• 1 tbsp dried oregano

• 1 tbsp dried rosemary

• 1 tbsp dried parsley

• salt and pepper

Aioli

• 150 ml mayonnaise

• 1 garlic clove, minced

• 1 tbsp lemon juice

• Salt and pepper

Keto potato salad

• 75 ml olive oil

• 1 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• 275 g daikon

• 200 g radishes

• 1 red onion

• 3 tbsp fresh chives, chopped

• Salt and pepper

Instructions

Cut the meat into smaller pieces. Combine oil, lemon juice, grated zest (only the outermost, yellow part of the rind) and spices in a bowl. Add meat, mix and marinate for at least 10 minutes. You can also prepare it the day before – just cover with plastic wrap and keep in the refrigerator.

Thread meat onto skewers before you start grilling. Salt and pepper.

Mix ingredients for the aioli in a bowl.

Combine olive oil, red wine vinegar and Dijon mustard in a bowl big enough for the salad too.

Rinse, peel and dice daikon. Soak for 1-2 minutes in lightly salted water. Remove and rinse in cold water or serve lukewarm.

Rinse, clean and chop radishes. Finely chop red onion and chives. Put everything in the vinaigrette bowl and mix well. Salt and pepper.

Place skewers on the hot grill and grill for 15 minutes or until the meat is cooked as you want it – rare, medium or well done. Serve with salad and aioli.

Tip!

If you’re using bamboo or wooden skewers, pre-soak them for at least an hour to avoid burning in the oven or on the grill.

Preparing in the oven

Preheat the oven to 225°C, preferably with the fan forced function on. Place skewers on a wire rack with a baking tray underneath. Bake for 15 minutes or until the meat is cooked through.