Barbecued Lamb with Chermoula

1 medium onion grated
2 t crushed garlic
8 T chopped flat leaved parsley
½ t ground cumin
½ t saffron
½ t harissa paste
½ C olive oil
2 T 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. Barbecue for about 3/4 hour turning frequently. Cut in thick slices across the grain and serve.