On the heat. Mild

Ingredients

• 2 kg butterflied leg of lamb
• — MARINADE
• Large bunch mint, chopped
• 8 cloves garlic, crushed
• 100 ml olive oil
• Juice of 2 lemons · 3 tbsp red wine vinegar
• 2 tbsp honey · 1 tbsp Dijon
• 1 tbsp chopped rosemary · 2 tsp salt
• Black pepper
• — TO SERVE
• Yoghurt with mint and lemon · flatbread

Method

1. A butterflied leg is uneven by nature — thick at one end, thin at the other. That is a feature: it gives you rare, pink and well done from one piece.
2. Marinate 4 hours minimum, or overnight. Out of the fridge one hour before.
3. Medium-hot coals or a very hot grill. Fat side down first, 12 minutes. Move it if it flares — the honey and oil will spit.
4. Turn, 12 minutes. Then move it to indirect heat, lid or foil over, for a final 10 minutes.
5. Thickest part should read 55 °C. The thin end will be well past that and that is correct.
6. Rest 15 minutes, then carve across the grain in thin slices. Pile onto a warm platter with the resting juices poured back over. Yoghurt and flatbread.

Cook's note. The single best-value showpiece in the book. A whole leg, feeding eight, cooked in 35 minutes on a barbecue. This is the product to put in a UK window on the first warm weekend of the year.

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