1 Cut lamb into 10 pieces and place into a bowl. Add half of the lemon zest and half of the lemon juice, garlic and rosemary, plus 1 teaspoon of olive oil. Stir to coat the lamb pieces. Leave to marinate for 5 minutes.
2 Thread the lamb pieces and cherry tomatoes onto skewers. Heat a chargrill pan or barbecue hotplate over medium heat. Grill skewers for 6–8 minutes, or until the lamb is cooked to your liking, turning often.
3 Make mint yoghurt: Combine the yoghurt and mint jelly.
4 Toss the steamed potato with remaining lemon zest, juice, and 1 teaspoon of olive oil. Season with cracked black pepper.
5 Place salad leaves on plate, top with skewers and potatoes. Drizzle with mint yoghurt and garnish with mint leaves.