Lamb Skewer on Cucumber and Onion Salad

Remove the skin from the cucumber, cut in half lengthwise, remove the seeds and cut into slices. Remove the skin from the onions, halve them and cut them into tender strips. Mix mustard, mayo, vinegar, salt, pepper and olive oil. Chop dill or basil and add. Add cucumbers and onions and mix the lettuce. Leave to infuse for at least fifteen minutes.

Cut the lamb loin fillets lengthwise about 1/2 cm thick strips. Lightly pound with rolling pin. Season with salt, pepper and a tiny bit of paprika. Fold into wavy strips and place 2 or possibly 3 strips of tenderloin on a skewer at a time.

Heat oil in a frying pan. Meanwhile, roast the skewers heartily on both sides for a total of about three minutes. Serve with the cucumber and onion leaf salad.

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