Pre heat oven to 160◦C. Place the lemon and garlic cloves in a large roasting pan and add lamb on top.
For the marinade, combine all ingredients.
Score the top of the lamb leg and coat with marinade.
Transfer lamb to combi oven, roast to an internal doneness of 56°C. Transfer lamb to a large tray, cover loosely with foil to rest. Carve into 140g portions.
Serve with fragrant Middle Eastern rice, mixed leaves and roasted lemon.
