Moroccan style leg of Lamb.

This is my fav BBQ dish, works so well and you get a loverly smokey BBQ taste. Try throwing a few sprigs of Rosemary on the coals to get some Roseymary style smoke happening.

You will need:-

1 leg of lamb about 2 kl, butterflied and opened up like a book (get the Butcher to do this)
2 teaspoons coriander seeds
2 teaspoons of cumin seeds
4 cloves of garlic, peeled and finely chopped
1 Chili
A large bunch of fresh mint and coriander chopped
1/2 tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of a lemon
1 x 500ml tub of natural yogurt

Method

Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up all the above apart from lemon juice and yogurt until you have a paste. Season the paste or marinade with salt and freshly ground black pepper, then add the lemon juice and yogurt. Place half of this flavoured yogurt in a large plastic bag and add the lamb. Put the other half of the flavoured yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the lamb. Leave to marinate for at least an hour, but up to 24 hours in the fridge. Serve with flat breads and the left over marinade.