BARBECUED BUTTERFLIED LAMB WITH LEMON, GARLIC AND THYME

SERVES 6

You will need a meat thermometer for this recipe.

3kg trimmed, de-boned, lamb leg, butterflflied

MARINADE

2 large garlic cloves, fifinely chopped 1 long red chilli, seeds removed,

fifinely chopped 1 tsp fifinely chopped rosemary 6 thyme sprigs, leaves picked 1 fresh bay leaf, fifinely chopped 3 strips pared lemon zest Juice of 1/ 2 lemon

1/ 2 cup (125ml) extra virgin olive oil

For the marinade, combine all ingredients, 1 tsp salt flflakes and 1/2 tsp freshly ground black pepper in a shallow roasting pan. Add lamb and rub with marinade, then cover and chill for at least 1 hour or overnight. Bring to room temperature before cooking. Preheat oven to 200°C. Heat a chargrill pan or barbecue to medium-high heat. Grill lamb for 12 minutes each side, then return to roasting pan, transfer to oven and roast for 15 minutes or until thickest part of meat is 60°C on the meat thermometer.

Transfer lamb to a chopping board to rest, loosely covered with foil, for 5 minutes. Thickly slice to serve.