Lamb with Chermoula

1 medium onion grated
2 teaspoons crushed garlic
8 Tablespoons chopped flat leaved parsley
½ teaspoon ground cumin
½ teaspoon saffron
½ teaspoon Harissa
½ Cup olive oil
2 Tablespoons lemon juice
l/2 kg leg of lamb

To make Chermoula:
Mix onion, garlic, parsley, cumin, saffron, harissa, olive oil and lemon juice together and stand for 1 hour.

Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours. Over bake on 180 C for about 3/4 hour turning frequently. Cut in thick slices across the grain and serve.