Grilled Spiced Lamb with Zhug and Caramelised Pear

‘This is where I get Indian inspiration to link arms with the Middle East.’ Food historian Michael Symons (also co-proprietor of the original Aristologist restaurant in Uraidla during the 1980s) introduced Cheong to zhug as one of the sauces to cook for a whole slow-roasted lamb stuffed with a whole chicken stuffed with saffron rice.