1. Prepare the marinade:
In a bowl, mix together the yogurt, olive oil, ground ginger, chili flakes, and honey (if using). Rub this marinade all over the leg of lamb, making sure it’s fully coated. Let it marinate for at least 1 hour, or ideally, overnight in the fridge for deeper flavor.

2. Prepare the spice rub:
In a small bowl, mix the minced garlic, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cloves (if using), oregano, salt, and pepper. Add the lemon zest and juice to the mix. Stir until well combined.

3. Preheat the oven:
Preheat your oven to 180°C (350°F).

4. Season the lamb:
After marinating, remove the leg of lamb from the fridge and let it come to room temperature for about 30 minutes. Rub the spice mixture generously over the lamb, ensuring it’s fully coated.

5. Roast the lamb:
Place the lamb on a roasting rack in a baking tray. Roast it in the preheated oven for 1.5–2 hours, depending on how well-done you prefer the lamb. For medium-rare, aim for an internal temperature of about 57°C (135°F), or for medium, 60°C (140°F). If you prefer a well-done roast, cook it to an internal temperature of 70°C (160°F).

6. Rest the lamb:
Once the lamb is done roasting, remove it from the oven and let it rest for 15–20 minutes to allow the juices to redistribute.

7. Serve:
Carve the lamb into slices, garnish with fresh rosemary or thyme, and serve with your favorite sides like roast potatoes, grilled vegetables, or a fresh salad.