Lamb with mint and hazelnut roast

1. In pestle and mortar, pound a handful of mint leaves, half a red onion, 3 cloves of garlic and a big pinch of salt. Mix in finely grounded black pepper, coriander seed and two tablespoons of hazelnut paste.

2. Spread mixture all over de-boned lamb shoulder, rolled up and tie loosely. Pre-heat oven to 220˚C, then bake lamb shoulder at 180˚C until cooked, around 30 minutes.