Method

• 1.
  Leave any excess fat on the meat as this will prevent the meat from burning. Using a sharp knife, cut 4-5 shallow, diagonal slashes on each side of the lamb and place in a large, non-metallic bowl.
• 2.
  Combine the paprika, cumin, olive oil, lemon juice, garlic and 1 tsp salt in a food processor. Coarsely tear the bunch of parsley and throw it into the food processor, then process to make a chunky paste. Rub the paste all over the lamb and into the cuts, then refrigerate for 6 hours, or overnight.
• 3.
  When ready to cook, remove the lamb from the fridge 1 hour before cooking.
• 4.
  Heat a barbecue hotplate or indoor grill to medium heat. If the barbecue has a lid, close it to keep the heat in. Put the lamb, skin side down, on the barbecue or indoor grill, and cook for 15 minutes. Reduce the heat to low and cook for another 10 minutes. Turn over and cook for another 10 minutes. Wrap the lamb in aluminium foil and transfer to a large plate or tray.
• 5.
  Leave to rest for 30 minutes.
• 6.
  Slice the lamb and serve with lemon wedges on the side.