Mushrooms are terribly good at absorbing oil, or butter, which makes them moist, juicy and as meaty as the lamb. The combination of fresh parsley and coriander flavours suit both lamb and mushrooms. These could be served as one of several items on the barbecue, or serve 1-2 per person with rice and salads.

Ingredients - serves 2-4

16 cubes of diced lamb
12 medium chestnut mushrooms
25g butter
2 cloves garlic, crushed & finely chopped
finely chopped parsley
finely chopped coriander
olive oil
salt, pepper

Method

Remove the stalks from the mushrooms and chop them finely, then press them into the butter together with chopped herbs, garlic and seasoning.

Toss the lamb dice and the mushrooms lightly in seasoned olive oil to coat. Now stuff the mushrooms, like snails, with the garlic and herb butter. Thread a lamb cube onto a kebab stick followed by a mushroom (sideways on so that the stuffing becomes trapped between mushroom and lamb) and so on until each stick has 4 cubes punctuated by mushrooms. Grill to brown the outside but leave the lamb pink within. The herb butter will cook down into the mushrooms making them juicy tasty.