This marinated barbecued lamb is sure to be a hit at your next BBQ!

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.