Preheat your oven to 220 fan bake. Boil a pot of salted water. Also, get your BBQ turned onto HOT.
Drizzle oil and season the piece of lamb, and set it aside.
Peal the potatoes, Chop them in half and then half again lengthways then into thirds. Boil them for 8-10 mins.
Whilst the potatoes are boiling, get the baking tray and carefully pour in a good glug of oil so it covers the surface, place it in the oven for about 5 Mins
Drain the potatoes and throw them back into the pot with the lid and shake them round to fluff them up. VERY gently place them onto the hot tray, season well, gently mix them around in the oil so they are covered, bake for 40-50 minutes.
When the potatoes go into the oven, drizzle oil over the lamb and then sear it for 5 minutes on each side on the BBQ.
Then turn it right down to low and cook for a further 10 minutes wth the lid down.
Whilst the lamb is cooking. Chop the herbs, thinly slice the shallots, mince the garlic & add it to a bowl with the oil, vinegar and lemon juice and season well.
Let the lamb rest covered in tin foil for 15 mins. Slice it thinly, serve over the crispy potatoes smother it all in the chermoula and cover with pomegranate seeds.
