Mechoui-Style Roast Lamb With Smoked Cumin Salt

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature

Remove the string from your lamb leg joint[s], then pat dry with kitchen paper

Rub over most of your ras el hanout (you'll use the rest later!) and a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the seasoned lamb to the pan and cook for 3-4 min or until slightly charred on all sides – this is your charred lamb

Meanwhile, peel and chop your red onion[s] into wedges

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Combine the courgette ribbons with the remaining ras el hanout, your white wine vinegar, a drizzle of olive oil and a pinch of salt – this is your courgette salad

Once the lamb is slightly charred, transfer the onion wedges to a baking tray (or two!) and top with the charred lamb, any lamb juices from the pan and a drizzle of vegetable oil

Put the tray[s] in the oven for 8-9 min for rare, 10-12 min for medium-rare and 12-14 min for medium

While the lamb is in the oven, boil half a kettle

Add your couscous to a heatproof bowl with your vegetable stock mix, your chopped dates and half your ground cumin (you'll use the rest later!) and give everything a good mix up

Add 200ml [300ml] [400ml] boiled water, cover and set aside until all of the liquid has been absorbed

Combine the remaining ground cumin, smoked salt and a pinch of sugar in a small bowl – this is your smoked cumin salt

Once the lamb is cooked, transfer it to a clean chopping board to rest for 3 min before finely slicing – this is your mechoui-style roast lamb

Transfer the roast onion wedges to the couscous and give everything a good mix up – this is your fruity couscous