This recipe for lamb pinchitos (kebabs) calls for a lean cut of meat. This is pretty easy with lamb because most cuts are only lightly marbled and the excess fat is easily trimmed. In Spain milk fed lamb (cordero lechal) is freely available – not so in the UK – so we used a leg of lamb that we deboned and trimmed, although as a younger meat, there was only limited fat to remove. If you can get hold of milk-fed lamb, it is definitely worth the effort as the flavour and texture is so much more tender and succulent. Other popular ways to enjoy lamb in Spain are lamb chops – known as chuletas – or roasted (cordero lechal asado). We’re fans of spice so opted for the spicy variety of paprika (pimentón picante) but you could equally choose the more moderate option (pimentón agridulce). The simple salsa makes use of another Spanish favourite – sherry vinegar – which together with the sweetness of the red onion and full flavour of the tomato and mint produce a salad that makes a refreshing accompaniment to this summary dish.