1 tbsp vegetable oil
2 tbsp runny honey
2 tbsp fresh rosemary, finely chopped
3 tbsp redcurrant jelly
juice of ½ lemon
700 g British Spring leg lamb, cut into cubes
2 red onions, each cut into 8 wedges
for the mash
2 tsp olive oil
1 small onion, finely chopped
1 stick celery, chopped
2 garlic cloves, crushed
410g can cannellini beans, rinsed and drained
3 tbsp Alpro soya milk alternative
2 sprig fresh thyme
1 Mix together the oil, honey, rosemary, redcurrant jelly and lemon juice in a bowl. Add the lamb and marinate in the fridge for 15-20 minutes.
2 Thread the lamb and red onion pieces onto 4 metal or wooden skewers.
3 Preheat the grill to high and cook the kebabs on the grill rack for 6-7 minutes, or until the lamb is cooked to your liking.
4 Heat the oil in the frying pan. Add the onion and celery, and fry gently for about 5 minutes until very soft, but not coloured.
5 Add the garlic and cannellini beans and thyme. Cook very gently for 5 minutes until heated through. Add the Alpro soya milk alternative and cook for a further minute. Very lightly crush the beans using a potato masher.
6 Pile the bean mixture onto warmed serving plates and top with the kebabs and serve with a wedge of lemon.
Recipe courtesy of Alpro