A few sprigs of fresh rosemary

8 shallots

100g mushrooms

2 medium courgettes, sliced

2 tablespoons redcurrant or bramble jelly

150mls (1 medium glass) red wine

25g butter

Freshly milled salt and pepper

A few sprigs of fresh thyme

15mls (1 tblsp) olive oil

Brambles / redcurrants to garnish

 

Preheat the oven to 190 degrees centigrade. If using wooden skewers, pre-soak to avoid charring.

 

In a bowl, season the lamb, mushrooms, courgettes and shallots and toss in olive oil. Leave for 15 mins to absorb the flavours.

 

Thread the lamb and vegetables on to skewers and pre-heat grillpan. Brush the pan with a little of the oil and scatter with rosemary. Lay the skewers on to the pan and sizzle for 10 - 15 mins until cooked. Set them aside and keep warm.

 

Deglaze the pan with wine and pour residues off into a small pan, straining the liquid to remove rosemary stalks. Add jelly to the saucepan, adjust seasoning to taste, heat thoroughly and finally whisk in the butter prior to serving.

 

Serve the chargrilled lamb with fresh berries and chive mash.

 

Recipe courtesy of Wendy Barrie at www.scottishfoodguide.com