Ingredients
1 x 1.3kg/3lb lean whole shoulder of lamb
Flatbreads or pitta breads, to serve
For the Spiced Rub:
Salt and freshly milled black pepper
3 large garlic cloves, peeled and finely chopped
1 large red chilli, deseeded and finely chopped
45ml/3tbsp ground coriander
Juice of 1 lemon
30ml/2tbsp rapeseed or olive oil
300ml/½pint red grape juice
For the Fennel, Carrot and Chilli Slaw:
1 small fennel bulb, finely sliced or shredded
2 medium carrots, peeled and grated
60ml/4tbsp sweet chilli sauce
60ml/4tbsp light mayonnaise
Juice of ½ lemon
30ml/2tbsp freshly chopped flat-leaf parsley