Spicy barbecue lamb | Recipe of the week

The harissa and cauliflower dressing can both be made in advance leaving you to concentrate on cooking on the glowing coals.

Just remember to let the lamb rest before carving so it keeps juicy and tender. When buying your lamb, make sure you get loins with the fat still on as this will give it more flavour. Add some protection from the heat and most of it will melt away to give you a very tasty dish.

Ingredients - serves 6

6 250g loins of lamb

1 medium cauliflower, cut into florets

1 onion, finely chopped

3 cloves, garlic finely chopped

Teaspoon cumin

Teaspoon coriander seed

Teaspoon fennel seed

Dessertspoon chopped fresh turmeric

Sea salt

Pepper

100ml olive oil

Method

1. Heat a large pan on a low heat and add the olive oil, then add the cumin and fennel seed. Cook for one minute, stirring.

2. Add the onion and garlic and cook for 3 mins.

3. Stir in all the other ingredients and cook for another 3 mins.

4. Barbecue the cauliflower florets and spoon the marinade over each floret.

Ingredients for harissa (enough for 6)

3 baby gems, cut into quarters

2 red peppers roasted, deseeded and peeled

3 cloves garlic, finely chopped

Teaspoon tomato paste

Dessert spoon dried rose petals

Dessert spoon dried chilli flakes

Teaspoon cumin seed

1/2 teaspoon fennel seed

50 ml olive oil

Method

1. Toast the cumin and fennel seed in a dry pan so they become aromatic and allow to cool.

2. Grind the seeds and then add to a liquidiser with all the other ingredients.

3. Blend the ingredients together to form a paste – taste and season with sea salt.

4. Cook the gems on the Barbecue and smear with the harissa. Now all you have got do is cook the lamb loins on the barbecue, carve them and plate up with the cauliflower and baby gem.