Step 1

Combine coriander, paprika, cumin, cinnamon, 5 garlic cloves and 60ml (1/4 cup) oil in a large glass or ceramic baking dish. Add the lamb and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.

Step 2

Preheat oven 160ºC. Place lamb on a wire rack in a roasting pan. Drizzle over remaining oil. Season. Add water to pan to reach a depth of 2cm. Cover with foil and roast for 2 hours. Remove foil. Roast for a further 1 hour or until the lamb is tender. Rest for 20 minutes.

Step 3

Meanwhile, combine yoghurt, tahini and remaining garlic in a bowl. Season.

Step 4

Slice the lamb and divide among plates. Top with the cucumber, mint, onion and pine nuts. Serve with the yoghurt mixture and bread.