1 kg boned and butterflied leg of lamb, all excess fat removed
1 tbsp extra virgin olive oil
2 tsp smoked paprika
2 tsp sumac
zest of 1 lemon
juice of ½ lemon
⅓ cup dill leaves, finely chopped
½ cup flat-leaf parsley leaves, finely chopped
2 sprigs rosemary, finely chopped
2 garlic cloves, crushed
Put lamb, oil, paprika, sumac, lemon zest, lemon juice, dill, parsley, rosemary and garlic in a large shallow dish.
Turn to coat, rubbing the mixture all over the lamb. Cover and refrigerate overnight to marinate.
Preheat a barbecue to 170°C (if cooking lamb in the oven, preheat to 150°C fan-forced).
Heat a heatproof and barbecue-safe roasting pan until hot.
Add lamb and brown for 2-3 minutes, turning occasionally, or until well browned.
Cover with foil and cook in a barbecue with lid down (or in an oven) for 45 minutes.
Transfer lamb to a dish and cover with foil.
Set aside for 10 minutes to rest.
Diagonally slice lamb across the grain and place on a serving platter.
Serve with rosemary potatoes.