In a small mix together the oil, cilantro, mint, garlic, coriander, ginger, salt and chilli powder.

Place the boneless leg of lamb into a shallow dish and then pour over the marinade you have just made.

Cover the dish with some aluminum foil and place in the refrigerator for it to then marinate for between 2 and 4 hours.

When the time comes to remove the lamb from the refrigerator you should now start heating up the barbecue.

Make sure that it is heated up to a temperature that allows you to cook the lamb on a medium to low heat.

As soon as the barbecue is ready place the leg of lamb on to the grill, which has been oiled before, and cook directly above the heat source for 20 to 30 minutes or until it has cooked to the way you like it.

Once the lamb has cooked remove from the barbecue and place on a clean plate to rest for 10 minutes before you then carve and serve it.

A nice accompaniment to this particular dish would be a fresh green bean salad and some couscous or rice.