© David Loftus
First bash up all the spices with a mortar and pestle until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces in a bowl and cover with the marinade. Refrigerate for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turn- ing regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes — that is, if you can keep yourself from eating them straight away!
• 1 lb 2oz lamb,trimmed and cut into 1-inch cubes