1 leg of lamb, boned and butterflied
3 c. plain yogurt
1/4 c. dried cumin
1/4 c. ground coriander
1/8 c. crushed black or yellow mustard seeds
1 tsp. turmeric
1 tsp. salt
1 tsp. white pepper
1/8 c. paprika
Juice of 1 lemon

Mix all spices into yogurt. Marinate for 2 days in refrigerator. Then bring back to room temperature and brush off any excess sauce. Grill on hot barbecue 5 to 8 minutes on each side. To serve, cut into thin slices.