Barbecued Mechoui Lamb - cooking recipe

Ingredients

1 (6 lb) boned leg of lamb
MARINADE
1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed
2 medium lemons, juice of
1 tablespoon garlic, finely minced
2 tablespoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons fresh ground pepper
2 ounces olive oil
4 ounces orange juice
2 tablespoons of fresh mint, chopped for garnish

Preparation

Place the lamb in a non-aluminium container.
Combine all the ingredients for the marinade and rub over the meat.
Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
Bring the lamb to room temperature, if refrigerated.
Heat the oven.
Remove the lamb from the marinade and sprinkle with salt.
Cook the meat until rare, remove from the oven and allow a few minutes before carving.
Sprinkle with a little chopped mint before serving.