Moroccan Mechoui-style lamb with roasted cumin salt

Method

1. Trim away any excess fat from the lamb and open out any thicker areas so that it is all 4-5cm thick – this will help it to cook more evenly. 
2. In a pestle and mortar, grind the spice seeds to a powder and mix to a paste with the paprika, oil and a pinch of salt. Put the lamb in a dish and rub the paste all over the meat. Cover and set aside for at least 1 hour.
3. Meanwhile, make the cumin salt. Heat a dry frying pan over a high heat, reduce the heat and add the cumin, shaking for a few seconds until aromatic. Tip into a mortar and grind to a coarse powder. Stir in the salt and plenty of black pepper. Set aside.
4. If using a charcoal barbecue, light 30-40 minutes before you want to start cooking. If using a gas barbecue, light 10-15 minutes ahead. Put the lamb onto the barbecue, skin-side down, and cook for 10-12 minutes on each side for medium-rare. (Cook for longer if you like.) Lift onto a board, cover with foil and rest for 5 minutes.
5. To serve, carve the lamb into slices. Serve with the cumin salt and drizzle with any meat juices.