Recipe: Spiced and slow barbecue leg of lamb

Lamb

2kg Lamb shoulder (boned)
130g Turkish pepper paste
10g Cumin seeds
10g Fennel seeds
10g Coriander seeds
10g Caraway seeds
10g Black peppercorns
5g Star anise

1. Juice 1 lemon
2. Blend spices together
3. Mix spices with the pepper paste and lemon juice
4. Rub half the paste into the lamb and leave to marinate for 24 hours
5. Take the lamb out of the fridge
6. Heat BBQ to a searing temp (approx. 240c)
7. Sear lamb on the BBQ, so it's coloured all over
8. Cook lamb for approximately 45 - 60mins in the coolest part of the BBQ (if you can raise it up, raise it so there is no direct heat on it)
9. Remove lamb from heat, baste in 1 half the remaining sauce, wrap in tin foil and place back on the BBQ
10. Cook for another 90 - 120 minutes.
11. Remove from BBQ, and allow to rest in foil for 30 minutes (residual heat will keep it cooking!)
12. Open foil, lamb should be able to be torn apart (similar texture to pulled pork)
13. Tear all the lamb apart and add the remaining sauce

Flatbread

300g Self raising flour
2.5g Baking powder
150g Natural yoghurt
15g Rapeseed oil

1. Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough
2. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces
3. Heat a heavy-based frying pan over a high heat, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side
4. Brush the bread with melted butter

Pickles
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Shop bought pickled cabbage
Shop bought pickled onions

Extras
50g Fresh mint
60g Cucumber
200g Low fat natural yoghurt

1. Pick the leaves off the mint
2. Put the smaller leaves to one side
3. Finely slice the larger leaves and mix with yoghurt
4. Fine dice the cucumber and mix with the yoghurt
5. Place the mint yoghurt on top of the flatbread
6. Top with the lamb
7. Top with pickles of choice
8. Finish with fresh mint.