Lime and chilli wedges with lamb koftas

The lime and chilli flavours compliment the lamb perfectly.

Serves 4

800g medium roasting potatoes, sliced into wedges
1 Tbsp vegetable oil
1 lime, grated rind and juice
1 tsp mild chilli powder
425g extra lean minced lamb
1 Tbsp chopped mint
pinch salt
freshly ground black pepper, to taste
8 wooden skewers, presoaked in cold water

Preheat oven to 200°C
Place potato wedges on a large baking tray. Mix the oil, lime rind and juice, and chilli powder together. Pour over the potatoes and toss gently. Place into preheated oven and bake for approx 20 minutes or until golden and crispy.

To make the koftas:
Mix lamb and mint together. Add salt and pepper and divide into 8.
Mould the shapes onto the skewers and place under a preheated grill.
Alternatively barbecue for 15 minutes, turning occasionally.
Serve the koftas with the wedges.

Variation: for a spicier mixture use 2 tsp chilli powder.

Tip: This is also delicious served with a spoonful of tzatziki. The kebabs can be cooked ahead and frozen, and then thaw and cook until piping hot.