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1
In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt.
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2
Place the lamb in the pan and coat well with the lemon juice.
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3
Let the lamb stand in the juice for 30 minutes, then drain.
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4
In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne.
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5
Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice.
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6
With a small knife, make 1-inch-deep slits all over the lamb.
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7
Coat the lamb thoroughly with the marinade, pushing it into the slits.
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8
Cover and refrigerate for at least 6 hours or overnight.
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9
Light a charcoal grill.
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10
Remove the leg of lamb from the marinade, leaving on a thick layer.
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11
Move the hot coals to one side of the grill and place a drip pan opposite the coals.
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12
Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140 for medium, about 2 hours.
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13
Line a platter with the onions and sprinkle with the cilantro.
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14
Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes.
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15
Carve the lamb into slices and serve with the lemon wedges.
