Step 1

Combine onion and garlic into a food processor and blitz until finely chopped

Step 2

Add Taco seasoning yoghurt, lemon juice and tomato paste and blitz until it forms a paste.

Step 3

make small cuts into the lamb. Place in a large snap lock bag. Spread paste all over lamb to coat, and rub in well. Refrigerate overnight.

Step 4

Remove lamb from fridge and allow to come to room temperature (at least 30 minutes).

Step 5

Preheat oven to 170°C. Place lamb and marinade in a roasting pan lined with baking paper. Add stock to pan. Cover lamb with baking paper and then cover the pan tightly with foil. Bake for 2 hours or until lamb is very tender.

Step 6

Remove pan from oven, uncover, discarding foil and paper. Return pan to oven and cook for a further 30 minutes or until lamb is golden. Scatter with coriander and serve with yoghurt and lemon wedges.