"By far our most popular dish at Monster, this is in fact loosely based on a dish I had in Istanbul years ago at a restaurant called Antiochia, in Beyolu," says McConnell. "Antiochia specialises in regional cuisine from Antakya, in the Hatay region of Turkey. The meat was delicately spiced, perfectly cooked over coals, and served simply with a dollop of labne, pomegranate seeds, pistachios and crisp flatbread, cooked over coals. At Monster, we've added crisp vine leaves and substituted the flatbread with brik pastry." Begin this recipe a day ahead to marinate the lamb.