Lamb Skewers with Salad and Potatoes

For the lamb skewers, scrub the potatoes and steam until tender, for 30-40 minutes, depending on size. Allow to cool.

Meanwhile, for the salad, trim lettuce, rinse and drain well or spin dry. Pluck into bite-sized pieces. Rinse bell pepper, trim and cut into strips. Mix with the lettuce. Mix vinegar, lemon juice and mustard, season with salt, sugar, pepper and whisk in oil. Toss the salad with the dressing. Arrange on plates and top each with a peperoncini.

Cut lamb into 2 cm (approximately 3/4 inch) cubes. Rinse rosemary and chop finely. Peel garlic and chop finely. Mix lemon juice, sugar, mustard, pepper, rosemary and garlic into a marinade. Mix with the meat and refrigerate for 1 hour. Remove from the marinade and drain in a colander, then dab with paper towel and place the meat on 8 skewers. Sauté in hot olive oil on all sides, remove from pan, sauté onions in the pan and pour in red wine. Bring to a boil and cook until liquid has evaporated. Add the lamb stock and skewers. Season the skewers and cook for about 20-25 minutes in the sauce. Then taste the sauce and cook longer to thicken, if desired.

While the meat is cooking, peel the cooked potatoes, cut into large pieces and fry in butter on all sides. Season with salt and pepper.