Spicy deboned leg of lamb

Prep time: 1 hour Cooking time: 40 mins Serves 4

Pinch chilli flakes 1 tbsp cumin seeds, roasted and ground 1 tbsp smoked paprika 1 tbsp coriander seeds 1 lemon, juice and zest of 1/2 cup olive oil 1kg leg of lamb, deboned

FOR THE SALAD

300g apricots, halved 100g shelled pistachios 150g pomegranate seeds 20g mint leaves, torn 1 orange, zest of 200g chervil, sliced Olive oil, to drizzle

METHOD

1 In a bowl, mix together chilli flakes, cumin, paprika, coriander, lemon juice and zest and olive oil. Season well with salt and pepper and rub mixture all over lamb. Leave to marinate for 1 hour.

2 Barbecue lamb over medium heat for around 30 mins or until cooked to desired level of doneness. Allow to rest for 10 mins before slicing.

3 Meanwhile mix all salad ingredients together.

4 Slice lamb and serve with salad (grilled orange wedges optional).