Preparation

1. Peel and chop onions and garlic

2. Zest and juice the limes reserve a little to make wedges to garnish your dish

3. Chop all the mint leaves and coriander (keep separate)

4. Chop and deseed chilli (use seeds if you like a little heat!)

5. Chop spring onion

Instructions

1. Toast cumin and coriander seeds in a dry pan for 2 mins. 

2. Put cooled seeds, onion, half lime zest, 2 tabs lime juice, yoghurt, half mint and coriander, garlic, ginger, and seasonings. Make a paste by whizzing all ingredients together

3. Smear the past all over the lamb, cover, chill and marinate for at least 6 hours.

4. Bring meat to room temperature wipe off the marinade and place into the preheated oven for 15 minutes

5. Reduce oven temperature to 190°c/180°c Fan – 375°f – Reg 5 cook for approx. 15 minutes for rare meat or add time to cook more.

6. Take out of the oven and leave to rest covered for 15 minutes.

7. Make the sauce and put all the ingredients into a food processor and whizz until all amalgamated season to taste.