Char-grilled butterflied lamb with lemon, garlic and thyme

This is nice served with some chunky chips deep-fried in olive oil and a sliced tomato, shallot and fresh basil salad.

Serves 6

1 x 2.5kg/5 1/2lb leg of lamb, butterflied

For the marinade:

2 large garlic cloves, chopped

1 medium hot red chilli, seeded and finely chopped

1 teaspoon chopped rosemary leaves

The leaves from 6 thyme sprigs

1 fresh bay leaf, finely chopped

3 strips pared lemon zest

The juice 1/2 lemon

1 teaspoon Maldon sea salt flakes

1/2 teaspoon coarsely crushed black pepper

6 tablespoons olive oil

1. Mix the marinade ingredients together in a shallow roasting tin. Add the lamb, turn it a few times until well coated, then turn skin side up, cover and leave in the fridge for at least an hour.
2. You can cook this in a variety of ways. If you are using a charcoal barbecue, light it 40 minutes before you want to start cooking. If you are using a gas barbecue, light it 10 minutes beforehand and if you are using a ridged cast iron griddle leave it over a high heat for a couple of minutes until smoking hot. Preheat the oven to 200C/400F/Gas 6.
3. If you wish to cook it on the barbecue for the entire cooking time, place it on the bars, skin-side down first, and cook it for 10-12 minutes on each side. Because lamb contains a good deal of fat, you will probably need to move it from time to time to avoid any flare ups, which will blacken and scorch the meat.
4. Alternatively, just sear the lamb on the barbecue or on the ridged griddle for 5-7 minutes on each side until well-coloured all over. Then return it to the roasting tin containing the leftover marinade and roast it in the oven for about 15-20 minutes or until it registers 60C at it thickest point.
5. Lift the lamb onto a board, cover with foil and leave it to rest for 5 minutes. Then carve across into thick slices and serve with thin chips and the tomato, shallot and basil salad.

Recipe by Debby Major