Rub the lamb with the spice mix and tenderize each piece with a fork 7-8 times each side.

Rub again with the spice.

Pour 2 cm’s (1 inch) deep oil into a wide shallow container and gently submerse the spiced lamb into the oil.

Allow the lamb to marinate at least 3 hours and ideally overnight.

Preheat the barbecue.

Peel and seed the cucumber and cut them into 1 cm wide pieces and place in a large mixing bowl.

Add the mayonnaise, dill, a little salt and pepper and mix until evenly coated.

Remove the lamb from the oil 10 minutes before cooking and allow the excess oil to drain off so you don’t get flare ups on the barbecue.

Grill the lamb 2-5 minutes per side (depending on how you want it cooked).

Rest the lamb for a couple minutes while you organise the plates and beer.

Garnish the salad with the pine nuts and serve.