* 1 tablespoon of coriander seeds
* 1 tablespoon of cumin seeds
* 3 tablespoons of Belazu Rose Harissa
* juice of 1 lemon
* Belazu extra virgin olive oil
* 3 cloves of Garlic
* 1.6 kg leg of lamb, boned and butterflied (ask your butcher to do this for you)
* I used a frozen half-leg of lamb and butterflied it myself. It was a bit of a fiddle but it worked out fine in the end!

===Method===
* Put the Seeds in a Pestle and mortar and crush slightly.
* Mix the Harissa, Lemon, 2 tablespoons Olive oil, Garlic and Spices together, smear over the Lamb
* Marinate for at least one hour.
* Season well and cook on a heated Barbecue with the lid on for 25-30 minutes, turning a couple of times.
* Allow to rest for 10 minutes before carving.
(''Olive magazine'')

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