Marinated Seared Leg of Lamb with Chermoula & Pine Nuts

This is a delicious way of making a roast leg of lamb and, frankly, it just works so well for catering purposes (and so for you too!). It does not require being served warm and at the last minute. (Phew!) It really does benefit, though, from being marinated. Being served at room temperature, the leg can be carved extra thin: a very more-ish and desirable way to eat lamb. See how the chermoula and toasted pine nuts enhance the flavour of the meat.