This is another recipe that you can bring into play as something to eat for people who are standing up milling around, or seated at a table as a first course. I find fresh horseradish incredibly easy to come by these days, but if you don't, use some hot horseradish sauce or cream from a jar. If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoon each of ground cumin and ground coriander, and make a dip by mixing good store-bought hummus with Greek-style plain yogurt and drizzle the top with a little olive oil before scattering with some pomegranate seeds.