Jamie's best BARBECUE - Jamie Oliver shares his fresh ideas for summer grilling

Whether you're veggie or a meat or fish lover, Jamie has you covered with his tasty new recipes, packed with flavour and designed to fire up the grill...

- JESS MEVER

Slow-cooked lamb shoulder

Serve this tasty Greek-style roast lamb family-style and let everyone tuck in.

SERVES 8 PREP 30 MINS, PLUS MARINATING COOK 4 HRS 30 MINS

✱ 2kg bone-in lamb shoulder

✱ 2 onions, sliced

✱ 1 garlic bulb, cloves separated

✱ Warm flatbreads, pickled green chillies, to serve

For the marinade:

✱ 2tsp coriander seeds

✱ 1tsp black peppercorns

✱ 1tsp cumin seeds

✱ ¼tsp cardamom seeds (about 4 pods)

✱ 4 cloves

✱ 2tsp paprika

✱ ½tsp ground cinnamon

✱ Pinch nutmeg

✱ 2tbsp olive oil

For the tzatziki:

✱ 1 cucumber, coarsely grated

✱ 300g Greek yogurt

✱ Small bunch mint, finely chopped

✱ Zest and juice ½ lemon

✱ 1 garlic clove, crushed

1 Combine all of the marinade ingredients except the oil in a pestle and mortar or a small blender and crush/whizz until fine. Mix with the olive oil and a good pinch of salt. Heat/light the barbecue to hot.

2 Using a sharp knife, lightly score the lamb all over in a criss-cross pattern. Rub the marinade all over and set aside at room temperature for 30 mins.

3 Cook the lamb over direct/high heat for 5 mins each side. Tear off a long piece of butcher paper (enough to wrap the lamb in 2 layers). Pile the onions and garlic cloves at one end and sit the lamb on top. Wrap tightly, making sure the ends are tucked in. Put on the grill, close the lid and cook over low/indirect heat for 4 hrs 30 mins, until meltingly tender (try to keep the barbecue at about 150C throughout) .