Method

• 1.
  Combine yoghurt, garlic, herbs, paprika, lemon juice and zest in a bowl. Stir in the oil, then season with salt and pepper.

• 2.
  Place the lamb in a large bowl and massage the yoghurt mix into and around the leg. Cover the lamb and place in the fridge for at least 24 hours. (During this time, don't be afraid to pull the leg out of the fridge and give it another massage.)
• 3.
  This type of preparation works well on the barbecue: the charred, smoky flavour marries well with the yoghurt and herbs. When ready to cook, wipe off excess yoghurt mix from lamb and place on a medium-to-hot barbecue. First, place it straight on the plate or grill to colour and char, then reduce to medium-low heat and elevate the leg to initiate a rounder roasting.
• 4.
  The leg should take about 1 hour and 15 minutes. (Don't forget to let the meat rest, by turning off the heat and leaving the leg covered for 10-15 minutes before serving. This will improve its eating quality.)
• 5.
  Serve with a mixed-leaf salad dressed in olive oil and garnish with grilled lemons and a dollop of yoghurt sprinkled with paprika.