- Using the Kenwood mini chopper/mill , grind the whole spices to a powder.
- Light the charcoal grill until the coals are transformed into hot grey ashes.
- Place two aluminum foil sheets on top of each other on a working surface and layer a sheet of parchment paper of the same size on top.
- Layer the vegetable slices on the parchment paper and season with salt and pepper.
- In a large bowl, rub together the lamb with the powdered spices, paprika, ginger and olive oil.
- Layer the lamb on top of the vegetables, cover with the parchment paper and aluminum foil.
- Fold papers and crimp edges to seal.
- Bury in the hot ashes (lamb side down) and cook for 40 minutes or until fully cooked.
- Take out carefully using tongs and serve wrapped to preserve the heat.
- Season with salt if needed.
- Extra powdered spices can be stored in the glass container of Kenwood mill to be used in other recipes.