Preparation time: 20 minutes

Cooking time: 20 minutes

Resting time: 1h

Ingredients for 4 servings:

  • 400 g lamb shoulder
  • 1 melon
  • 6 sprigs of mint
  • 2 tbsp PDO huile d’olive de Haute-Provence
  • Juice of 2 lemons
  • 1 tsp honey
  • Nutmeg
  • Espelette pepper
  • Cumin
  • Salt, pepper

Chop the mint leaves (reserve a few for serving). Prepare the marinade by mixing the lemon juice, olive oil, half a teaspoon of honey and the spices. Season with salt and pepper and then add chopped mint.

Dice the lamb (about 3 cm x 3 cm). In an airtight container, mix the lamb and the marinade. Refrigerate for 30 minutes to an hour.

Cut the melon in half, take the seeds out, and make balls with the melon baller (otherwise, cut cubes of 3 cm x 3 cm, like the lamb).

Collect the diced lamb on a plate. Add half a teaspoon of honey to the marinade. Put the melon balls in the marinade and gently stir till they’re well coated.

Assemble the skewers, interspersing the cubes of lamb and the melon balls. Using a brush, brush the skewers with the remaining marinade. Cook the skewers on the barbecue or in a frying pan. Serve with the remaining mint leaves.

Olive oil :

We advise you to use an intense-tasting PDO huile d’olive de Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond.

You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corse – Oliu di Corsica.