Spicy Barbecued Half Leg of Lamb

1. Sprinkle 1 tbsp curry powder into a bowl. Peel and crush or grate the garlic. Grate the zest from the lemon. Finely chop the coriander stalks (save the leaves for later). Stir all 3 ingredients into the bowl with the curry powder, along with half the yogurt and a good pinch of salt and pepper.

2. Unwrap the lamb and cut away any string. Unroll the meat and, using a sharp knife, make incisions lengthways into any thicker parts of the meat to even it out as much as possible. It should be about 5-6cm thick when finished. Pop the meat in a large roasting tin.

3. Pour the marinade over the lamb and rub well to make sure it's fully coated. Set aside for 30 mins to come to room temperature.

4. To cook outdoors, light your barbecue and bring to a medium-high temperature. Bank the coals so one end is hotter than another. Add the lamb to the hottest part of the grill and cook for 2 mins on each side, till well browned. Use tongs to transfer the meat to a cooler part of the grill and cover with a lid. Continue to cook, turning occasionally, for 25 mins for medium-rare, or another 10 mins for medium.

5. To cook the lamb indoors, heat your oven to 200°C/Fan 180°C/Gas 6. Set a large, heavy frying pan on a high heat and add 1 tbsp oil. When the pan is smoking hot, add the lamb. Fry for 2 mins on each side, till well coloured. Pop the lamb back in the roasting tin and slide into the oven. Cook for 25-30 mins for medium-rare, or another 10 mins for medium. .

6. When the lamb is cooked, set it to one side and let it rest for 20 mins before carving. Slice and serve on a platter with the remaining yogurt, the coriander leaves and wedges of the zested lemon for squeezing.