This stunning piece of meat deserves to be cooked briefly and to do that you should grill it on the BBQ (make sure that it’s large enough to accommodate this generous piece of lamb) to give it a well seared exterior - dark brown and sizzling - leaving the interior pink and succulent.

If you want to keep it very simple then score the outer side through the fat in a diagonal fashion to create lattice lines down to the flesh. Rub with olive oil, salt and pepper, then push long skewers through it to keep it flat and make it easier to turn, and it’s ready for the grill. If you would like more flavour, then score as before but make insertions at the intersections that are deep enough for you to push in a sliver of garlic and a few rosemary leaves - and for those who want to up the flavours stakes higher add pieces of anchovy fillet.

Cooking time will vary depending on the BBQ and the degree of pinkness you prefer but because the meat is no more than a few inches thick it could be perfect in 30 - 45 minutes. Turn it every 10 - 15 minutes to prevent burning. Once cooked allow it to rest as you would your Sunday joint to prevent the juices running out when you carve.

Take a selection of red, yellow and orange sweet peppers, seed them and cut into generous pieces. Top and tail courgettes and slice and remove the top of an aubergine and cut into thick slices then into chunky dice. Throw all into a large sauté pan or wok with olive oil, salt, pepper and a pinch of dried chilli flakes and cook over a fierce heat until they begin to 'catch' - this gives a much more intense flavour to the vegetables - and when ready toss in a few black olives and fresh basil leaves. Make up some couscous - now precooked and super simple and ready in a few minutes - and fold it in to the vegetables.

Serve thick slices of lamb over a glistening pile of couscous and have a jar of harissa paste available for those who like it hot.