sea salt and ground black pepper
food4four tahini sauce
Prepare all your ingredients.
Place the potatoes in a saucepan with salted water and bring to the boil. Simmer for 12-15 minutes or until just tender. Drain. Refresh under cold, running water.
Combine the olive oil, lemon, garlic, coriander and cumin in a bowl and rub into your lamb. Season with salt and ground black pepper.
Preheat a chargrill pan or BBQ over medium-high. Cook the lamb skewers, turning, for 4-5 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest.
Combine the potatoes and three-quarters of the sauce in a bowl. Divide among plates. Top with lamb. Drizzle with remaining sauce.