Grilled lamb with lavender, feta and honey

Place the lamb down on a board and use a sharp knife to trim away any excessive sinew, membrane or fat. Slice the lamb into 1cm (½in) medallions or thereabouts. Place them in a bowl and add the extra-virgin olive oil, lemon zest (not the juice at this stage), garlic, thyme, lavender flowers and oregano. Season the meat with salt and pepper and tumble everything together. Leave to marinate in the fridge for a few hours, or overnight if you like.

When you’re ready to cook, take the lamb from the fridge and thread the pieces of meat on to two skewers, or four if you prefer. Don’t force the meat on too tightly because that would mean the heat will take longer to reach the middle.

Light your fire or barbecue and when you have a hot bed of glowing embers, set the kebabs down on the grill. Cook them, turning every 4–5 minutes, for 12–14 minutes if you’re using leg and 20–25 minutes if you’re using shoulder (that might seem like a long time, but lamb shoulder takes a bit more cooking), until the meat is lovely and caramelised on the outside and cooked through.

Lift the kebabs off the grill to a board or plate. Crumble over the feta, sprinkle with a few extra lavender petals and trickle with honey. Serve with a good spritz of lemon juice, some flat breads (see page 29) and some minted yogurt or lemony hummus.