1 whole lamb leg, bone in (approx. 2kg)
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried thyme leaves
1 tsp ground coriander seeds
Sea salt flakes and freshly-ground black pepper
1 cup extra virgin olive oil
12 fresh bay leaves
2 bunches kale
2 cups mixed baby tomatoes, halved
2 x 180g packets haloumi, sliced
Lemon wedges, to serve
Use a small sharp knife to cut rings around the lamb leg, 3cm apart. Combine the spices in a mortar and pound well, then season with salt and pepper. Mix in half the olive oil and rub onto the lamb. Place the bay leaves into the incisions.
Grill over a low-moderate heat for 20 minutes, turning several times, until lightly browned, then transfer to a rack over a roasting pan and cook with the BBQ hood down for 1 hour.
Allow the lamb to rest. Meanwhile, toss the kale in the remaining olive oil and grill lightly, then grill the haloumi as well. Mix with the tomatoes and arrange on a platter, then put the lamb on top. Serve with lemon wedges.