½ tbsp cumin seeds
½ tbsp fennel seeds
5 fat garlic cloves, crushed
Thumb-size piece of fresh ginger, finely grated
Finely grated zest of 2 oranges
2 tbsp dried thyme
2 tsp flaked sea salt
1½ tsp ground black pepper
1 medium lamb shoulder (about 1.8-2.2kg), bone-in, any excess fat removed, scored with a sharp knife at 1cm intervalsMETHOD
For this dish, you’ll need enough lit charcoal to keep burning steadily for at least 2 hours.
- Toast the seeds in a small, dry frying pan, swirling them often over a medium heat (on the barbecue grill or the hob), until fragrant. Tip into a pestle and mortar or spice grinder and work to a medium-fine powder. Add the garlic, grated ginger and any ginger juice, the orange zest, thyme and seasoning, then work to a paste.
- Smear the paste generously over the lamb, making sure any of the rub that falls on the work surface makes its way back onto the lamb.
- Grill the lamb on the hot barbecue for 3 minutes on each side until well coloured but not burnt. If flames flare up from the dripping fat, gently move the lamb away from them.
- Transfer the lamb to a baking tray lined with a double layer of foil. Pour in a glass of water and loosely scrunch another double layer of foil over the top of the lamb.
- Put the tray on the barbecue grill, then shut the lid, making sure the air vents are two-thirds closed on the top and bottom (to keep the temperature between 180-200°C).
- Cook the lamb for 2 hours. Check it every half hour – if it appears to be burning or the juices in the tray seem to be boiling away, add more water.
- About 15 minutes before the lamb is ready, remove the covering foil and shut the lid again. When cooked, rest the lamb on a platter, covered with foil, for 15 minutes or so. Serve the lamb with the juices poured over.
Recipe credits: Delicious Magazine