Julie Le Clerc: Moroccan seared lamb kebabs with coriander sauce

* Makes 24

600g fresh lamb rump or sirloin
1 tsp each paprika, ground cumin and coriander
3 cloves garlic, crushed
2 Tbs olive oil
sea salt and freshly ground black pepper
3 Tbs chopped fresh mint to garnish

1. Cut lamb into 1cm wide strips and place in a in a non-metallic dish. Combine marinade ingredients and pour over lamb. Mix well, cover, refrigerate and leave to marinate for at least two hours, or preferably overnight.

2. Bring to room temperature before cooking. Preheat a grill.

3. Thread lamb strips onto skewers and cook under the grill for 2-3 minutes on each side, turning once. Serve garnished with chopped fresh mint and with coriander sauce on the side to dip.