How to make it
Rub the marinade over the lamb and place in the fridge to marinade for at least 2 hours.
Preheat your oven to 200 ̊C. Roast the lamb on a baking tray for 30 minutes. Take the lamb out of the baking tray and place it on the preheated barbecue to grill for 10–15 minutes.
Let the lamb rest for 10 minutes before slicing. Meanwhile, add your chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.