1. Lay the leg of lamb out as flat as possible and ensure that the meat has an even thickness. This can be difficult as the muscle structure varies, so you may have to slice the meat to flatten it. Skewer into place to maintain a flat appearance.
2. Mix the rosemary, salt, pepper, coriander and curry. With your fingers, sprinkle/spread half the rub ingredients over the cut side of the lamb, then massage it in.
3. Put the leg of lamb on a medium hot barbecue flat plate, cut side down. Cook for five minutes; spray the skin side of lamb with oil and turn the leg over to cook for ten minutes.
4. As the lamb cooks, spray the cut side with a little oil and sprinkle over the remaining rub, pressing it into the meat using a spatula. Turn and cook for 5 minutes. Turn the meat every 5–7 minutes until it is cooked to your liking. I cook mine to medium to well done on the flat plate – you can crisp the skin on the open grill if you like.
5. Lift meat from barbecue and allow to rest (sit on platter) for 10 minutes. Slice the meat and serve with salads or vegetables of your choice.