Marinated BBQ Shoulder of Lamb

Ingredients

• 1 Tbsp Gregg's Fennel Seeds
• 1 Tbsp Gregg's Coriander Seeds
• 1 Tbsp Gregg's Cumin Seeds
• 3 tsp Gregg's Crushed Garlic
• 1 Tbsp Gregg's Sweet Chilli Sauce
• 2 Tbsp prepared mustard
• 1.5 - 2kg de-boned lamb shoulder

Method

Place the Gregg's Fennel, Coriander and Cumin Seeds into a dry frying pan and cook over medium heat for about a minute, until fragrant. Cool, then grind in a mortar and pestle. Combine with Gregg's Crushed Garlic, Sweet Chilli Sauce and mustard.

Score the meat and smear the mixture all over. Place in a plastic bag and refrigerate for a few hours, or overnight if possible.

Take the meat out of the fridge about 1 hour before cooking. Preheat a covered barbecue to medium (about 180°C if you have a gauge). Place the meat on the grill and put the lid down, then cook for 20-30 minutes, turning once. It should have a deep dark colour on the surface. Cooking time will depend on the size of the lamb shoulder, and also on how you like your lamb cooked.

Rest the meat for 15 minutes. Cut into thick pieces before serving.