1 leg of lamb, about 2kg, butterflied
2 garlic cloves, chopped
2 lemongrass stems, peeled and sliced into fine rounds
3cm piece of fresh ginger, chopped
2 tsp roasted cumin seeds, half crushed into a powder, the rest whole
1 tsp sea salt
3 tbsp chopped coriander leaves
3 tbsp chopped mint
60ml (1⁄4 cup) extra virgin olive oil
freshly ground black pepper
Remove the lamb from the refrigerator 1 hour before cooking.

Marinade
Put the garlic, lemongrass, ginger, cumin and salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the olive oil and mix well. You can also process in a food processor or blender if you wish, but don’t make too smooth a paste. Spread the marinade over the lamb and leave for at least an hour to infuse.

To Cook
Preheat the barbecue and make sure that the grill bars are clean. When hot, put the lamb on the hottest part. Cook for about 12 minutes on each side for medium rare. Put on a plate and cover withe foil. Rest in a warm place for 10 minutes.

Carve the lamb into 5mm slices and serve.