- 1 tbsp olive oil
- 4 carrots, peeled, each cut into four lengthways
- ½ tsp ground cumin
- ½ lime, juice only
- salt and freshly ground black pepper
- 1 lamb chop, bone removed, chopped into 2cm/1in cubes
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp chilli powder
- Soak two wooden skewers in water for 10 minutes, then shake off any excess.
- Preheat the oven to 200C/400F/Gas 6.
- For the carrots, heat the olive oil in a ovenproof frying pan and add the carrots. Sprinkle over the cumin and fry for 3-4 minutes, or until golden-brown. Transfer to the oven and roast for 10-12 minutes, or until tender. Remove from the oven, stir in the lime juice and season, to taste, with salt and freshly ground black pepper.
- For the kebabs, mix all the kebab ingredients together in a bowl until well combined. Thread the lamb onto the skewers, place onto a baking tray and roast in the oven for 8-10 minutes (for medium), or until cooked to your liking. Turn the kebabs occasionally to ensure that they are golden-brown on all sides.
- Serve the lamb kebabs on a serving plate with the roasted carrots alongside.