1/2 cup chopped rosemary leaves
1 tablespoon coriander (cilantro) seeds, crushed
4 cloves garlic, crushed
1/3 cup olive oil
sea salt and cracked black pepper
2x  1 ,1/4kg easy carve legs of lamb
2 heads garlic, halved
rocket leaves, to serve
pita bread, to serve
minted yoghurt
2 cups natural yoghurt
1/4 cup chopped mint leaves
2 Lebanese cucumbers, grated and drained to remove excess liquid

Preheat the oven to 180C. To make the minted yoghurt place the yoghurt, mint, cucumber, salt and pepper in a bowl and mix to combine. Place the rosemary, coriander, garlic, oil, salt and pepper in a bowl and mix to combine. Place 1 tablespoon of the rosemary  mixture in the centre of each leg of lamb and secure with kitchen string. Brush the remaining rosemary mixture over the lamb. heat a large non-stick pan over high heat and cook for 2 minutes each side or until browned. Place the garlic in a large baking dish and top with the lamb. Roast for 40 minutes @ 180c or until cooked to your liking. Leave to rest covered for 20/30 minutes then slice and serve with the minted yoghurt, rocket and pita bread . Serves 8.