From the Casa Moro Cookbook, I made a cumin and paprika salt to make Lamb Mechoui tonight. The recipe was easy.

The seasoning was freshly ground cumin, sweet paprika, hot paprika and sea salt in a 12:2:1:6 ratio. The lamb is only dipped in melted butter and lightly sprinkled with the salt before being grilled.

What I like about the recipe is that it tastes great off the BBQ but is so quick to prepare. I have started to keep extra cumin and paprika salt in my spice drawer to make it faster still to prepare.