You need to begin by preparing your marinade. The best way to do this is to use a medium to large zip lock bag. All you need to do is add 4 TBS of extra virgin olive oil, 2 TBS of minced garlic, 2 TBS of lemon juice, 1 tsp of dried oregano, 1 tsp of dried thyme, 1/2 tsp of smoked sweet paprika, 1/2 tsp of cumin, a 1/2 tsp of freshly ground pink Himalayan rock salt, a 1/2 tsp of freshly ground black pepper and an optional 1/2 tsp of smoked chilli to the zip lock bag and gently toss it to ensure that the ingredients combine properly.

Once this is done you’ll need to add your lamb. I used a 1 kilo piece of lamb loin but a butterflied leg would also work well. Make sure the meat is cut into 3 cm cubes. Then add the lamb to the marinade. Massage the meat well so the marinade gets drawn into all the nooks and crannies. Squeeze the air out of the bag, seal it up, put it on a plate and put the lot in the fridge for a minimum of four hours but no longer than overnight. Periodically, jostle the bag to ensure the marinade has a chance to evenly coat all surfaces of the meat.