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Mechoui lamb with saffron paella
Serves 10 Starters and mains
Ingredients
- 2tbsp ground cumin
- 1tbsp ground cinnamon
- 1/2tsp freshly ground black pepper
- large pinch saffron strands
- 8 garlic cloves, crushed
- 200g butter, softened
- 1 leg of lamb
- 1 shoulder of lamb
- 2 lamb’s kidneys, cleaned, trimmed and cut into quarters
- 1 lamb’s heart, cleaned, trimmed and cut into quarters
For the rice
- 500g bomba paella rice
- 3tbsp olive oil, plus extra to grease
- 1 litre good-quality chicken stock or water
- pinch saffron strands
Method
Preheat the barbecue to 130- 150C. The Egg should be on Indirect set-up, the convEGGtor in the legs-up position with the stainless-steel grid or cast-iron grid on top of the legs, or the baking stone in place.
Combine the ground spices, saffron, garlic and butter in a bowl to form a rub. Rub half of this all over the whole pieces of lamb (leg, shoulder and rack) and set the remainder aside. Using an indirect set-up, oil the grill lightly, then place the whole pieces of lamb on the grill. Close the dome and cook for around 11/2–2 hours until the spices have formed a crust.
Move the meat to a roasting tray and brush with the remaining butter rub, then wrap in butcher’s paper (or baking paper) or double wrap in foil. Return to the grill for a further 11/2–21/2 hours until the meat is meltingly tender and the bones easily slide away from the meat. Remove the meat from the Egg, place in a clean roasting tray, then cover with foil and leave to rest for at least 30 minutes.
Meanwhile, thread the offal on to metal skewers. Cook the rice according to the pack instructions. Or cook in the Egg, using the direct set-up and a target temperature of 170- 190C, with the stainless steel or cast-iron grid, for the paella pan to sit on top. Heat the paella pan in the Egg. Add the olive oil to the pan and toast the rice for a few minutes, then add the stock or water and saffron and bring the pan to a simmer. Add salt to taste and shake the pan gently as you do, so that the mixture evens out. Close the dome and let the rice cook for 20–30 minutes or until the rice is just cooked and the liquid has been fully absorbed. Remove from the Egg, cover with foil and rest for at least 10 minutes, fluffing it up to serve.
While the rice rests, grill the offal skewers, turning once, for 2-3 minutes on each side, and serve on top of the rice with the large pieces of meat.
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