Slow-Roast Mechoui Lamb Leg with Mint Labneh | olivemagazine

Ingredients

• 100g butter softened
• 1/2 tsp ground allspice
• ½ tsp hot smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chilli flakes
• 1/2 tsp ground black pepper
• a large walnut-sized piece ginger finely grated
• 1 (about 2kg) leg of lamb
• 3 cloves garlic cut into slivers
• 2 large onions cut into thick, 3cm round slices
• heated to serve middle-eastern flatbreads
• 500ml greek yogurt
• a small bunch mint chopped
• olive oil
• 1 bunch chopped spring onions including green bits
• 1 lemon zested and juiced
• a bunch coriander chopped
• 300g giant couscous