Dry-spiced lamb shoulder and parsley lemon salad

Dissolve the salt into the water, then add brine ingredients. Place the lamb shoulder in the brine for about 1 hour (2 hours maximum).

For the spice rub, place all ingredients into a mortar and pestle and grind them to a fine powder.

Remove lamb shoulder from the brine; pat dry. Rub with a little olive oil, then spread the dry spices all over. Leave in fridge for minimum 1 hour.

Roughly chop the parsley and combine with the lemon zest, salt and pepper, and onion in a medium bowl. Add the olive oil and stir to coat; set aside.

To cook, rub any excess spices off the shoulder, then place onto a hot barbecue plate. Cook 5 minutes each side. Move to cooler area of the barbecue for another 6-8 minutes or until cooked as desired. Remove and allow to rest in a warm area for 15 minutes.

To serve, combine yogurt, salt and pepper, lemon zest and juice, and olive oil in a large bowl. Slice or shred the lamb finely and stir into the yogurt mixture. Place onto the plate and serve with the parsley salad and some bread.