Mix cumin, coriander, rosemary, dates and butter in food processor. Spread evenly over butterflied leg and roast in a preheated oven at 160°C for 2 hours.
Cook quinoa as per packet instructions. Cool to room temperature then fold through the garlic, tomato, mint, parsley, shallots, lemon juice, salt and pepper. Refrigerate until ready to serve.
Mix together mint and yogurt, slice rested lamb and serve on top of quinoa tabouli. Drizzle with minted yogurt.
