Tandoori Butterflied Lamb

Ingredients

• 2kg Butterflied leg of lamb (ask your butcher to do this)
• 3-4 Rosemary sprigs

Marinade

• 4 Cloves garlic (finely chopped)
• 2 Red chillies (sliced) (optional)
• Juice of half lemon or lime and zest
• 1 tsp salt
• 1/2 tsp pepper
• 3 tbsp olive oil
• 2 tbsp Shemin’s Tandoori Spice Blend
• 30g Fresh coriander (chopped)