Serves 8

Moroccan Mechoui-style lamb with roasted cumin salt recipe

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Takes 35 minutes to make, 20-24 minutes to barbecue, plus marinating

About 2.5kg leg of lamb, boned and butterflied (ask a butcher to do this)
1 tbsp coriander seeds
11/2 tsp cumin seeds
3/4 tsp sweet paprika
11/2 tbsp olive oil
For the roasted cumin salt
1 tbsp cumin seeds
11/2 tsp sea salt flakes

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1. Trim away any excess fat from the lamb and open out any thicker areas so that it is all 4-5cm thick – this will help it to cook more evenly.
2. In a pestle and mortar, grind the spice seeds to a powder and mix to a paste with the paprika, oil and a pinch of salt. Put the lamb in a dish and rub the paste all over the meat. Cover and set aside for at least 1 hour.
3. Meanwhile, make the cumin salt. Heat a dry frying pan over a high heat, reduce the heat and add the cumin, shaking for a few seconds until aromatic. Tip into a mortar and grind to a coarse powder. Stir in the salt and plenty of black pepper. Set aside.
4. If using a charcoal barbecue, light 30-40 minutes before you want to start cooking. If using a gas barbecue, light 10-15 minutes ahead. Put the lamb onto the barbecue, skin-side down, and cook for 10-12 minutes on each side for medium-rare. (Cook for longer if you like.) Lift onto a board, cover with foil and rest for 5 minutes.
5. To serve, carve the lamb into slices. Serve with the cumin salt and drizzle with any meat juices and the Saffron and mint yogurt (see recipe).

Nutritional info

Per serving: 389kcals, 21.6g fat (0.3g saturated), 50.8g protein, 0.2g carbs, trace sugar, 1g salt

Chef's tip

delicious. tip: Lamb can be fatty, so you might need to move it during cooking to avoid flare-ups caused by the fat dripping onto the flames.

Moroccan Mechoui-style lamb with roasted cumin salt recipe

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