Bruise cardamom pods and extract seeds. Toss in a hot pan with coriander and fennel seeds for 2 minutes until fragrant.
Transfer to a mortar and with the cinnamon, 1 tsp each of salt and pepper, grind to a fine powder. Add lemon zest, garlic and olive oil to form a paste.
Massage paste into the lamb and marinate for 4 hours in the fridge
Heat oven to 180 C and roast lemons for 1 hour. Remove and set aside.
Barbecue lamb for 5-6 minutes on each side and then rest for 15 minute
Slice the lamb, Sprinkle with sea salt and serve with roasted lemons