Feta or another salty cheese would be a fine addition to this dish. Be sure to squeeze on lots of lemon.
1boned lamb shoulder (about 1.5kg), at room temperatureTo serve:lemon wedges and harissaSpice mixture100 gmbutter, melted1 tbsp eachcumin seeds and coriander seeds, coarsely crushed in a mortar and pestle½ tspfennel seeds, coarsely crushed in a mortar and pestle1 tspsweet paprika3garlic cloves, crushedCracked wheat salad300 gmcracked freekeh1small white onion, finely chopped2 cups(firmly packed) flat-leaf parsley, coarsely chopped180 gm(1½ cups) pitted green olives, coarsely crushedJuiceof 3 lemons½preserved lemon, flesh and pith discarded, rind rinsed and finely chopped150 mlextra-virgin olive oil2½ tbsppomegranate seeds, to serve
For spice mixture, combine ingredients in a bowl and set aside.
For cracked wheat salad, cook freekeh in a large saucepan of boiling water until tender (8-10 minutes), then drain in a fine sieve and spread on a tray to dry (20 minutes). Combine remaining ingredients in a bowl, add cooled freekeh, season to taste, toss to combine and refrigerate until required. The salad can be made a day ahead.
Season lamb shoulder and char-grill over medium heat, basting occasionally with spice mixture (fat may flare, so turn often), until fat is golden-brown and, for medium-rare, a meat thermometer reads 60C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip (20-30 minutes). Set aside to rest (15 minutes), then slice and serve with cracked freekeh salad, lemon wedges and harissa.