Herbed lamb with charred beetroot

SERVES 4 READY IN 1 HOUR 10 MINUTES

6 medium beetroot, peeled low-calorie cooking spray 1 tbsp cumin seeds 1 tbsp coriander seeds 650g lean lamb leg steaks, all visible fat removed, cut into bite-size chunks ½ small pack fresh coriander, chopped ½ small pack fresh parsley, chopped fat-free natural yoghurt, to serve

● Preheat the oven to 200C/fan 180C/gas 6. Put the beetroot in a small baking tray, sprinkle with 1 tsp salt and spray with low-calorie cooking spray. Toss well, cover the tray with kitchen foil and roast for 50 minutes or until tender and cooked through. Leave to cool then halve and set aside.

● Meanwhile, put the cumin and coriander seeds in a nonstick frying pan over a high heat and dry-fry, shaking the pan to keep the seeds moving. Once you can smell the lovely aroma of the seeds, remove from the heat and crush using a pestle and mortar (or a rolling pin). Thread the lamb chunks on to 4 skewers and dust all over with the spice mix.

● Season and spray the lamb skewers and beetroot halves with low-calorie cooking spray and cook on a griddle pan over a medium-high heat for 10-12 minutes or until the lamb is tender and just cooked through, turning once (or barbecue over direct medium heat for 10-12 minutes).

● Mix most of the fresh herbs on a plate, then slide the lamb chunks off the skewers and roll them in the herbs. Serve with the beetroot and a little yoghurt on the side, with the remaining herbs scattered over.