* 1 tablespoon of coriander seeds
* 1 tablespoon of cumin seeds
* 3 tablespoons of Belazu Rose Harissa - I used 2 tablespoons of homemade Orange biter (hot chili sauce)
* juice of 1 lemon
* Belazu extra virgin olive oil
* 3 cloves of Garlic
* 1.6kg 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 three hours.
* Place on an uncovered grill-tray at the top of the oven on its highest setting.
* Cook for 15 minutes
* Reduce the heat to 180°C [350°F - Gas 4], place the meat in an oven tray and cover with tin-foil
* Cook for 2 hours 30 minutes - check now and then to ensure it is not drying out - reduce the heat if it is.
* Allow to rest for 10 minutes before carving.
(''Olive magazine'')

______________________________