METHOD

1. Place coriander, mint, ground cumin, ground coriander, sumac, sea salt, garlic, orange and lemon zest in a food processor, blend to make a rough paste. Rub the paste evenly over the lamb shoulder. Wrap the lamb tightly in foil. TIP: Use a Grillman Foil Drip Tray for easy clean up afterwards.
2. Preheat BBQ grill to low heat (160°C). Place the lamb on the grill and cook with the BBQ lid closed for 2 ½ hours. Open the foil and cook for another hour or until your liking. Monitor the temperature of your lamb with the Grillman Bluetooth Thermometer.
3. For flatbread, place flour, baking powder and salt in a bowl add yogurt and mix well, place onto a lightly floured work surface. Lightly knead for 1 minute, then divide into 12 even balls. Roll out the balls with a floured rolling pin creating 10cm rounds. Brush with oil and place on a hot BBQ plate, cook for 2 minutes each side.
4. For the salad, cut the skin off the oranges and grapefruit. Cut some of the fruit into segments and the others into rounds. Combine in a bowl.
5. Peel and thinly slice the red onion, place in a bowl with salt, sugar and vinegar sit for 15-30 minutes. Drain and add to oranges together with rocket leaves, pomegranate seeds, and pistachios.
6. For the dressing place lemon and orange juice and zest in a bowl add olive oil, cumin, honey, vinegar, salt and pepper and whisk to combine well. Dress salad just before serving.
7. Serve lamb with salad, a dollop of Labneh and cooked flatbread.