Jerk lamb with coconut rice, pineapple salsa and coriander gremolata

1. While the barbecue is heating up, massage the whole of the lamb with the jerk seasoning. Season and set aside until ready to cook. To make the gremolata, put the coriander, lemon zest and garlic in a bowl, season then whisk in the olive oil.

2. Put the lamb straight onto the white-hot barbecue; cook for about 30 minutes (for medium – or 40 minutes for well-done), turning halfway through. Rest for 10 minutes, then slice as thinly as possible and dress with the coriander gremolata.

3. Meanwhile, put the rice and coconut water in a pan; season. Bring to the boil, stir, cover and cook for 15 minutes. Add the coconut cream; cook for 5 minutes then set aside. While the lamb is resting, barbecue the whole pineapple directly in the hot coals for about 10 minutes until completely black, then peel and dice. Put the chopped chillies in a pan with the vinegar and sugar plus 75ml water. Bring to the boil then pour over the pineapple and serve with the lamb, gremolata and rice.