Rub the marinade over the lamb and place in the fridge for at least 2 hours.
Preheat oven to 200C/180Cfan/gas 6. Place the lamb in a baking tray for 30 minutes. Take the lamb from the roasting tray and place it on the preheated barbecue to grill for 10-15 minutes.
Let the lamb rest for 10 minutes, then slice.
Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
