Greek Style Lamb Barbecue

I love the flavour of lamb cooked on the barbecue. This recipe is inspired by lamb souvlaki, usually serve as kebabs. The classic combination of lamb, lemon juice and oregano is given a kick with the addition of cumin.

Serves 4

600g butterflied lamb shoulder (deboned and flattened so that it cooks for less time)

60ml olive oil

Juice of 2 lemons

3T dried oregano

1t ground cinnamon

½ t ground coriander

½ t ground cumin

Mix the above ingredients together and marinade the lamb for an hour or overnight.

Cook on a barbecue or grill until cooked on the outside and to your liking on the inside.

Serve with a Greek salad (red onion, tomato, cucumber, feta and olives drizzled with olive oil, pita bread and tzatziki (cucumber, garlic and yoghurt dip)

Banting: Omit the pita bread! and serve with courgettes rosti