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Method

1. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside.

2. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.

3. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper.

4. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.

5. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes.

6. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.

7. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.

8. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt.