Donal Skehan served up a tasty harissa BBQ lamb with charred chicory, little gem lettuce, cumin salt
and sherry vinegar on Saturday Kitchen.

The ingredients are: 2kg lamb shoulder, bone in, 3 tbsp rose harissa paste, 3 tbsp extra virgin olive oil, 2 garlic cloves, finely grated, 6 thyme sprigs, leaves picked, 1 orange, zest and juice and 1 lemon, zest and juice.

For the charred vegetables: 10 spring onions, trimmed, 2 Little Gem lettuces, quartered, 4 chicory, trimmed and halved, 1 tbsp olive oil, 1 tbsp sherry vinegar, 3 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.

For the cumin salt: 1 tbsp sea salt flakes and 2 tsp cumin seeds, toasted.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.