A kettle barbecue will give this lamb a deeply smoky flavour, but you can cook it just as well on an open one.
Serves 6Put the seeds in a pestle and mortar and crush slightly. Mix the Harissa, lemon, 2 tbsp olive oil, garlic and spices together, smear over the lamb and marinate for at least one hour. Season well and cook on a heated barbecue with the lid on for 25-30 minutes, turning a couple of times. Allow to rest for 10 minutes before carving. Alternatively cook in a 240C/gas 8 oven for 25 minutes.
(Olive Magazine)
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