Lamb kebabs with cauliflower mash and parsley sauce

Method

• 1
  Cook cauliflower and potato in saucepan of boiling, salted water for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Add milk and butter. Mash. Season with salt and pepper. Cover to keep warm.
• 2
  Meanwhile, combine lamb, seasoning and oil in a bowl. Thread lamb onto skewers.
• 3
  Heat a chargrill pan over medium heat. Cook kebabs, in batches, turning for 5 to 6 minutes, for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Rest for 5 minutes.
• 4
  Place cherry tomatoes in chargrill pan. Cook, turning occasionally, for 2 minutes or until starting to soften.
• 5
  Make Parsley sauce: Combine all ingredients in a bowl. Season with salt and pepper.
• 6
  Serve mash, kebabs and tomatoes drizzled with parsley sauce.