Lamb & Jersey Royal skewers

If using a barbecue, fire it up. Put the Jersey Royals in a medium pan. Cover with cold water, add a pinch of salt, then bring to the boil. Once boiling, lower the heat and simmer for about 12 minutes until tender; set aside to cool for at least 10 minutes.

Meanwhile, in a large mixing bowl, mix 2 tbsp of the oil, the garlic, rosemary and lemon zest. Cut each lamb steak into 4 even chunks, add to the bowl and mix well. Add the cooled potatoes, stirring them into the marinade. Thread onto 4 metal skewers, alternating the lamb and potatoes (you want to start each one with the lamb); season. Discard any remaining marinade.

If using a griddle pan, heat it to a high heat. Cook the skewers on the barbecue or griddle for 10-12 minutes, turning regularly, until all surfaces of the lamb are thoroughly browned, and the potatoes are charred. Meanwhile, in a mixing bowl, whisk the remaining 2 tbsp olive oil with the lemon juice; season. Add the rocket to the dressing and gently toss to coat. Serve the skewers with lemon wedges and the rocket salad, scattering the crumbled feta over the top. Some broad beans would go nicely in the salad too, if liked.