Mechoui

• 1kg lamb backstrap, cut into 2 cm thick strips
• 1 tbsp cumin
• 1 tbsp sweet paprika
• 2 tbsp chopped garlic
• 1 tbsp coriander leaves, chopped
• 1 tbsp continental parsley, chopped
• 1 tbsp lemon juice
• good drizzle of olive oil
• salt

Put the lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.

Serve with minted yoghurt: mix 1 cup of natural yoghurt with 1 tsp of sugar and 3 tsp of chopped mint.