This is best cooked on the barbecue and will serve 10 comfortably, delicious with a couscous salad to soak up the juices.
Take the lamb out of the fridge in advance and let it come up to room temperature. Over a hot barbecue place it skin side down and leave it for 10 minutes, keeping an eye on the flames. Flip it over and cook for a further 15 minutes, you may need to turn it a couple of times. Importantly leave it to rest for at least 10 minuets, loosely covered with foil, before carving.
Marinade: Ginger, green chilli, cumin, coriander, sumac, turmeric, lemon juice, pomace oil, mint, fennel seeds, black pepper.
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