Lamb and crusty bacon skewers with caper salsa

1.Put lamb in a bowl with 1 tablespoon olive oil, black pepper, thyme and marjoram. Toss thoroughly, cover and chill for 1 hour. Soak wooden skewers in cold water for 30 minutes.

2.Remove crusts from bread and cut into cubes roughly the same size as the lamb (no need to measure). Gently slide the back of a large knife over each bacon rasher to stretch it a little, then cut in half or into thirds. Wrap a piece of bacon around each cube of bread. Thread bacon-wrapped bread cubes and pieces of lamb on skewers (3 pieces lamb, two of bread). This can be done several hours ahead; cover and refrigerate but bring to room temperature before cooking.

3.To make the caper salsa; put salsa ingredients in a processor and blend until smooth. Or finely chop capers, garlic and parsley and mix in a bowl with oil, lemon juice and water. The salsa can be made several hours ahead; cover and keep at room temperature.

4.Before cooking skewers, drizzle with 1 1/2 tablespoon olive oil. Fry in a hot ridged frying pan until a good golden brown, or cook on a preheated barbecue hotplate. Serve with a dish of caper salsa.