We've taken our inspiration this week from North Africa, Tunisia to be precise, with this roasted lamb dish based around the feasting dish Méchoui. Ordinarily this is a whole lamb spit roasted on a barbecue, but to show a more realistic dish for a family back garden cook here in the UK, we've used North African spices as an inspiration for a fantastic lamb shoulder dish.

The key to this dish is the different cooking methods: first, the lamb is roasted in a covered drip pan topped up with water in order to allow the meat to slowly roast and for the flavours to infuse the dish. Then, the shoulder's removed from the liquid and roasted indirectly on its own in order for the dish to fully cook, and finally we sear the skin over direct heat so you get soft, juicy meat with a crispy, spicy topping.

You can cook this dish on either a gas or charcoal Weber barbecue, but the important thing is to have two different heat zones, so you can cook the shoulder both indirectly and directly to achieve the tender meat with crispy top.

MAIN INGREDIENTS

• Lamb shoulder (around 2kg), best quality
• Black Peppercorns
• Ground Coriander, 1 tbsp
• Turmeric, 1/2 tbsp
• Cumin, 1 tbsp
• Saffron, pinch
• Salted butter, 60g
• Garlic paste, 2 tbsp

TO SERVE:

• Flatbreads, toasted
• Pomegranate arils

EQUIPMENT

You can create this dish using any Weber BBQ; charcoal or gas, so
long as you have two zones of heat.

We've used the following:

• Weber Genesis E-330
• Tongs
• Large Drip Trays (6416)
• Roasting Rack (6564)
• Tin foil