Ingredients

Ingredients

• 1x 4-5kg leg of lamb

Marinade

• 4 tbsp flat leaf parsley, finely chopped
• 3 tbsp mint leaves, finely chopped
• 3 tbsp coriander, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 4 garlic cloves, crushed
• 4cm piece of ginger, peeled and grated
• 1 large red chilli, de seeded and finely chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1 lemon, zest and juice
• 6 tbsp extra virgin olive oil
• generous pinch of maldon salt and freshly ground pepper

Chilli Yoghurt Sauce

• 100g yoghurt
• 1 large red chilli, finely chopped
• juice of 1/4 of a lemon
• 1/2 tsp honey

Cucumber Yoghurt Sauce

• 100g yoghurt
• 4 tbsp cucumber, finely chopped
• juice of 1/4 of a lemon
• 1/2 tsp honey

To Serve

• Couscous Salad (see recipe) optional
• Pea, Broad Bean and Mint Salad (see recipe) optional
• BBQ New Potatoes (see recipe)
• or your choice of salad, vegetables or rice eg. pilau rice (see recipe)

Method

• Marinade: Mix all the marinade ingredients together in a bowl. Pierce the lamb all over with a small sharp knife. Place the lamb on a large plate or container. Pour the marinade over the lamb and massage it into the meat, coating it well. Cover the lamb and leave it to marinate for 12-48 hours.
• To Cook: Heat a Barbecue to Moderate-High and place the lamb on the rack, coating it well with the marinade. If possible place the lid over the lamb and leave it to cook slowly for 1 1/2 hours, coating it with the marinade and turning it each 30 minutes (if you like the meat well done simply cook for a further 30 minutes). Remove the lamb from the direct heat and allow it to rest in a warm place for 10-15 minutes before slicing.
• Chilli Yoghurt Sauce: Place all the ingredients in a food processor and blend until you have a red sauce, alternatively grind the chilli to a paste in a mortar and pestle and mix in all the remaining ingredients.
• Cucumber Yoghurt Sauce: Mix all the ingredients together in a bowl until well combined.
• To Serve: Slice the lamb and distribute among the serving plates with your choice of accompaniments and the two yoghurt sauces.