MAKE THE SPICE RUB
Set up your EGG for direct cooking, with the Stainless Steel Grid in place. Target temperature is 200°C. Make the spice rub by toasting the whole cumin, coriander and black pepper in a dry pan until fragrant before adding to a pestle and mortar and coarsely grinding. Tip in the cayenne, paprika, salt and sugar and give it all a good mix. Season and gently sear off the lamb fat-side down, rendering the fat, then quickly brown the other sides. Remove and brush with the Dijon mustard before coating generously with the spice rub.
ROAST THE LAMB
Switch your EGG to an indirect setup by installing the ConvEGGtor in a legs-up position, topped by the grid. Target temperature is 160°C-180°C. Return to the lamb to the grid and roast for around 10 minutes, until the internal temperature hits 45°C-46°C. Remove from the EGG and leave to rest until the temperature comes up to 54°C.
MAKE THE DIP
While the lamb is resting, make the green yoghurt dip. Whizz the yoghurt in a food processor along with the grated garlic, grated horseradish and all the herbs. Add the lemon juice and season to taste. Carve the rested lamb, season with a little more salt and serve with the green yoghurt dip.
