• Place all of the Crust ingredients into a blender and blend until they form a paste.
• Slash the lamb on both sides and spread the crust ingredient mix over the lamb shoulder (leave to marinade overnight if you can).
• Prepare the BBQ for indirect cooking and place the lamb above a pan.
• Cook either low and slow 225F (for approx 6 hours) or hot and fast 350F  (for approx 4 hours) until the lamb is soft and almost falling off the bone.  During the final hour of the cook, place the lamb in a pan and cover with foil.
• During the last half hour of the cook, smoke the Beetroot (I tend to use fresh cooked beetroot and just smoke to add flavour).

Flatbreads

• Mix the all of the flatbread ingredients together until you have a fairly smooth dough, add more flour if needed.  Take balls of the dough, flour well and roll into flat discs. 

  Cook on the rack of the bbq or on a plancha over direct heat until the bread bubbles up, flip over and cook on the other side, it should still be soft.

Dressing

• Mix yoghurt and harissa together.

  Serve in a bowl next to the lamb and flatbreads.

To Serve

• Shred the lamb and place on a large board, randomly place the beetroot (cut into wedges), cubed feta, pomegranate seeds, coriander and quartered dates over the lamb.