1.5-2kg boneless lamb shoulder
1 tbsp black peppercorns
1 tbsp whole cumin
4 tbsp Dijon mustard
4 tbsp dark soy sauce
2 sprigs of thyme
1 tbsp garlic, finely chopped
2 shallots, sliced
2 tbsp olive oil
8 crusty rolls/baguettes
Vine tomatoes, lettuce and onions to serve
Dry-fry the peppercorns and cumin in a small frying pan for 4 minutes. Using a pestle and mortar, grind the mixture until just broken up. Mix together with the mustard, soy sauce, thyme, shallots and olive oil. Rub the mixture into the meat and marinate for at least 20 minutes.
Once marinated, cook the lamb on a pre-heated BBQ for 12-15 minutes, turning once or twice, until browned and crispy. These timings are for medium-rare, if you prefer your meat well-done increase the cooking time to 18-20 minutes.
To serve, slice the lamb and sandwich between the crusty rolls, with sliced tomato, lettuce and sliced onions.
Source: Great British Food Magazine, July 2009 edition