Mint chutney, barbecued lamb & potato salad - Good Food Middle East

Ingredients

• 1 small leg of lamb, about 1½ kg, butterflied (ask your butcher to do this for you)
• 1 large pack mint (about 100g), leaves picked
• 1 small pack coriander
• 3 garlic cloves
• 1 finger-sized piece of ginger
• 2 green chillies, deseeded if you like
• 2 tsp cumin seeds, toasted
• 1 lemon, juiced
• 800g new potatoes, halved
• 100g peas, frozen or fresh and podded
• 2 spring onions, sliced
• 200g Greek yogurt