Spicy Barbecued Lamb.
Fry the onion in a hot lightly oiled pan, until browned and softened, add the Chilli Powder, Cumin Seed, Coriander, Garlic and Oregano and fry for 1 minute.
Season well with salt and pepper then place the onion mixture and remaining ingredients, except the lamb in a food processor and blend until smooth. Rub the lamb with the paste then cover and leave to marinade in the refrigerator for 6 hours or best results overnight.
Barbecue or grill slowly for about 30-45 minutes, turning the meat occasionally. Once the meat is crusty on the outside, slice thickly and serve with salsa and salad leaves.