1 tsp dried red chilli flakes
1 large garlic clove, finely chopped
1 lemon, juice only
6 tsp chopped rosemary
6 sprigs thyme, leaves picked
1 fresh bay leaf, finely chopped
½ tsp coarsely ground or crushed black pepper
2 tbsp Thai fish sauce
6 tbsp olive oil
1 tsp flaky sea salt
2 tbsp pimenton (Spanish sweet smoked paprika)
1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones)