Instructions: Cook potatoes in boiling salted water to cover until they are barely tender when pierced, about 10 minutes. Drain well and cover with cold water. Let stand about 2 minutes, drain again and pat dry with paper towels. Thread potatoes alternately with lamb onto skewers.

In a bowl, whisk oil, rosemary, lemon juice, salt and pepper until blended.

Arrange skewers on grill rack. Grill, turning two or three times and brushing with olive-oil mixture, until lamb is tender but still pink at center, 6-8 minutes.

Transfer skewers to a warmed platter or individual plates and serve at once.

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