Sticky jerk lamb skewers with garlic sauce

Method

1. Put the lamb in a bowl and pour in the vinegar. Wash the meat with the vinegar, making sure all the pieces have been coated with the liquid, then drain and set aside.
2. Roughly chop one of the onions and put it in a blender with the garlic, rosemary, lamb seasoning and 100ml water. Whizz until smooth, then pour over and massage into the lamb. Leave to marinate for at least 2 hours (or up to 24 hours).
3. When you’re ready to cook the skewers, light a barbecue and wait until the coals are ready to cook (unless using pure charcoal – see charcoal tip). Cut the peppers, courgette and remaining onion into small 2-3cm chunks. Thread the vegetables and marinated lamb onto skewers, folding the strips of lamb onto themselves in a concertina shape, alternating with the veg. Grill the skewers for 20-25 minutes, turning regularly to cook evenly and brushing over any remaining marinade.
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4. For the garlic sauce, put a small pan over a low-medium heat (or towards the side of your barbecue if it’s big enough). Once hot, add the garlic and butter and cook gently for 5 minutes until the garlic has almost disintegrated into the butter. Add the lemon juice and 4 tbsp water, then season with salt and pepper. Stir the cornflour slurry into the sauce to make it creamy, then simmer for a few minutes until thickened. Keep warm.
5. After removing the skewers from the heat, brush them with honey, wrap in foil and put back on the grill for 2 minutes to glaze. Serve with the garlic sauce and rice or flatbreads.