1Preheat oven to 230°C fan forced. Arrange mushrooms and tomatoes over base baking tray lined with baking paper. Drizzle with 2 tbs oil and season with salt and pepper. Roast for 10 minutes or until just tender.
2Meanwhile, cook beans in a saucepan of boiling salted water for 2 minutes until bright green. Drain and refresh in cold water. Pat dry.
3Combine paprika, honey and remaining oil in a ceramic dish then season with salt and pepper. Thread lamb onto skewers and place in dish, turn to coat in marinade.
4Preheat barbecue or grill on medium-high. Cook lamb for 5-6 minutes, basting and turning often, until cooked to your liking.
5Add beans to roasted vegetables, squeeze over lemon and toss gently to combine. Top with skewers and serve with yoghurt & barbecued bread.