Barbecued Middle Eastern Lamb

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 6  lbs leg of lamb
• 4  tablespoons flat leaf parsley, finely chopped
• 3  tablespoons mint leaves, finely chopped
• 3  tablespoons  coriander, finely chopped
• 1  tablespoon fresh thyme, finely chopped
• 4  cloves garlic, crushed
• 4  cm ginger, peeled and grated
• 1  large red chile, de seeded and finely chopped
• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon paprika
• 1  lemon, juice and zest of
• 6  tablespoons extra virgin olive oil
• 1  pinch  salt & freshly ground black pepper

Directions

1. Mix all the marinade ingredients together in a bowl.
2. Pierce the lamb all over with a small sharp knife.
3. Place the lamb on a large plate or container.
4. Pour the marinade over the lamb and massage it into the meat, coating it well.
5. Cover the lamb and leave it to marinate for 12-48 hours.
6. Heat a Barbecue to Moderate-High and place the lamb on the rack, coating it well with the marinade.
7. 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).
8. Remove the lamb from the direct heat and allow it to rest in a warm place for 10-15 minutes before slicing.