How to make it
Rub the marinade over the lamb and place in the fridge for at least 2 hours.
Preheat oven to 200℃. Roast the lamb in a baking tray for 30 minutes. Take the lamb from the roasting tray and place it on the preheated barbecue to grill for 10-15 minutes.
Let the lamb rest for 10 minutes, then slice.
Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.