Lamb shawarma burger

Makes 4 Starters and mains

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Method

If you are cooking this outdoors, make it in a kettle-style grill with a lid, using the half-and-half technique (see below). It is not recommended that you cook this indoors as the lamb works best on the grill to get a good char.

The half-and-half technique:

This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.

If cooking outside, prepare your coals for the half-and-half technique.

This is a big one, so you need to get started early. Trim off any gristle and flatten out the butterflied lamb shoulder with a rolling pin. Using a sharp knife, cut the lamb into 10cm-wide pieces.

Stir all the spice mix ingredients together in a bowl, then rub it all over the lamb. Make sure the meat is evenly covered.

You will need a steady hand for the next bit. Neatly stack the lamb pieces on a chopping board. Holding the pile of lamb secure with the finger and thumb of one hand, use a long and skinny sharp knife to pierce through the middle of all the lamb pieces, vertically from top to bottom. Keeping the knife in place, take a long metal spoon and slide the handle down the knife's flat side, so you can replace the knife with the spoon. Pick up the end of the spoon and make sure the lamb is secure.

Place the lamb over direct heat on the grill. Once you get a good char on the meat, turn it, until the whole of the outside is cooked. Then move the lamb to the indirect side of the grill, and put the lid on to make sure the middle is properly cooked through or at least blushing – lamb is best served medium. This will take around 30-45 minutes.

When it’s cooked, the lamb needs to rest for around 10 minutes, which gives you plenty of time to roast your cherry tomatoes. Stick them in a small roasting tin, drizzle with the olive oil and balsamic vinegar, then sprinkle with thyme leaves and salt. Put the tin on the grill, return the lid and roast for around 15 minutes, until tender. If you’re doing this indoors, make sure you preheat your oven to 200C/ 400F/Gas 6 first.

Toast your buns. When the meat is ready, holding the spoon upright, carve downwards to slice the meat off it. Bottom bun first, then 2 lettuce leaves per bun.

Place a good portion of lamb chunks on the lettuce. Follow that with the red onions, pickled jalapeños and tomatoes. Drizzle some yoghurt over, then top with the bun lid.