Cut the lamb into 3 cm (1¼ inch) cubes. Thread these onto skewers and rub them with the Provençal salt.
For the basil oil, pick the leaves off the basil, zest and juice the lemon, process with the olive oil and honey. Peel the French shallot, chop it up as finely as possible, add to the basil oil.
Barbecue the lamb skewers for 5–10 minutes according to how you like the meat cook