There’s something deeply satisfying about toasting and grinding your own whole spices, bringing out their natural earthiness. This Chilli Cumin Lamb with Burnt Tomato Salsa is a dish built for fire, smoke, and good company - perfect for celebrating Father’s Day. It’s the kind of feast that deserves a spot in the middle of a summer table, skewers still warm from the grill, juices running, finished with a big squeeze of lemon and dipped in that smoky, spicy salsa.

It’s all made easier with Cole and Mason’s Bromley Mills and their beautifully crafted pestle and mortar. The recipe kicks off with a whole arsenal of toasted spices - cumin, coriander, fennel - pounded into a fragrant rub that clings to the lamb. Letting the meat marinate overnight gives the best flavour, but if you’re short on time, you can go straight from rub to barbecue. Charring the salsa over an open flame adds a whole new dimension, elevating it far beyond your everyday version.

Whether you're firing up the barbecue or getting a griddle pan ripping hot on the hob, this dish is alive with summer flavour - a bold, smoky centrepiece made to honour dads and bring people together.

Ingredients: 

• 1kg boneless lamb shoulder cut into 1-ince chunks, big bits of fat and sinew removed
• 3 tsp cumin seeds
• 3 tsp coriander seeds
• 2 tsp fennel seeds
• 1tsp chilli flakes
• 1/2 juice of lemon
• 3 tbsp olive oil

For the burnt salsa: 

• 8 tomatoes
• 3 red chillies
• 2 red onions
• 2 cloves of garlic
• A handful of corriander
• 2 tsp red wine vinegar
• 1 tsp sugar

Method: 

1. If using wooden skewers and cooking over a barbecue, make sure to soak the skewers in cold water a few hours before you are ready to cook; this will ensure they won't catch fire. 
2. Begin by prepping the lamb spice mix. Add the cumin, coriander and fennel seeds to a pan and toast over a medium heat until fragrant, then remove and add to a pestle and mortar. Add a crack of black pepper and a tsp of chilli flakes, then grind into a fine powder. 
3. Add the lamb to a bowl with the spice mix, 3 tablespoons of olive oil, the juice of half a lemon and a good few cracks of salt and mix well until everything is coated. Cover and refrigerate for 2 hours of preferably overnight. 
4. To make the salsa, half the tomatoes, peel and quarter the onions, and take the tops of the chillies. You can either char the vegetables in a dry pan or BBQ, or alternatively place them on a baking tray and place under a hot grill until blackened. 
5. Once you have charred the vegetables, allow them to cool, then add them to a food processor with 2 cloves of garlic and pulse until you have a rough texture. Add the salsa to a bowl, then season with salt, the sugar, red wine vinegar, fresh coriander and a dash of olive oil, then stir everything together.
6. When you are ready to cook, skewer the lamb, making sure not to pack them too tightly. To cook the lamb, light the barbecue or heat a griddle pan to a high heat. Run a little oil over the lamb, then place on the barbecue or griddle pan and cook for a few minutes on each side until nicely charred, then remove and let rest. You will have to do this in batches to ensure you don't overcrowd the pan or barbecue.
7. Finish the lamb with a crack of salt and pepper, then serve with the charred salsa and a few lemon wedges.