- Using a food processor, mix the marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hours or preferably overnight.
Using a gas BBQ, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 minutes. Flip it over and give the fat side about 15 minutes. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 minutes.
To serve, carve the lamb into thick slices and scatter with the coriander.
Cook for: 50 minutes
1 full 2 1/2Kg Leg of Lamb (butterflied)
For the marinade:
A small piece of ginger, chopped
4 garlic cloves, chopped
1 tablespoon turmeric
1 teaspoon paprika
A handful of coriander leaves, chopped
1 lemon, juice
150ml Natural yoghurt