• 400 g  stewing lamb
  • 1 onion
  • 1 carrot
  • 1 leek
  • 8 cherry tomatoes
  • 100 g  Idiazabal cheese
  • 100 cc  sheep milk
  • Olive oil, salt and black pepper

Season the lamb and brown in a frying pan with a little olive oil. Transfer to a pan together with the roughly chopped onion, carrot and leek.  Cover with water and cook until tender. Once cooked, cut the lamb chunks into squares and put aside.

Mount the brochettes.  First a square of lamb, then a cherry tomato, another square of lamb, a cherry tomato and finish off with a piece of lamb.

Grate the cheese and place it in a pan together with the sheep`s milk. Boil for two minutes and blend.   Sieve, salt and put aside.

Assembly: put the brochettes in the oven and heat the Idiazabal cheese sauce. Place the brochette in the centre surrounded with a few finely sliced potatoes. Cover the brochette with the sauce and sprinkle with chopped parsley.