Combine the salt, sugar and pepper berries and rub all over the lamb. Leave to cure for 6 hours in the fridge. Lightly rinse off the cure.
Lift the lamb out of the water and cool on a tray in the fridge. Cut into strips and sear in a chargrill or frying pan over high heat to caramelise. Add to the warm lamb caramel sauce and set aside until ready to serve.
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