Chop
the leg of lamb into bite sized pieces. Grate the lemon
rind; chop the onion, garlic and coriander fine. Combine the
ingredients to form a marinade for the lamb and keep in the
fridge overnight. Thread lamb pieces onto skewers and
barbecue the kebabs, brushing with marinade until tender.
Serve with mint chutney or onions, mint and lemon wedges.
