1 butterfly leg of lamb
Finger length piece of ginger, chopped
4 garlic cloves, roughly chopped
1 tbsp each turmeric, garam masala and cumin seeds
1 tsp paprika
Handful coriander leaves, plus extra to serve
Juice of 1 lemon
150ml natural yoghurt
Using a hand blender or food processor, whizz the marinade ingredients to a smooth paste then season with a little salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover with cling film and leave to marinate in the fridge for at least 4 hours or preferably overnight.
If you are using a charcoal barbecue, wait for the coals to become white and glowing. Lift the 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, remove from the barbecue and leave to rest for 15 minutes.
To serve, carve the lamb into thick slices and scatter over the remaining coriander.
Source: BBC Good Food Magazine, June 2010 edition