Barbecued Lamb With Potato Slices -

Barbecued Lamb With Potato Slices

A traditional mixture of fresh herbs adds a summery flavour to this simple lamb dish. A leg of lamb is easier to cook evenly on the barbecue if it's boned out, or "butterflied" first.

Ingredients

1 leg of lamb, about 1.75kg/4½ lb
1 garlic clove, thinly sliced
Handful of fresh flat-leaf parsley
Handful of fresh sage
Handful of fresh rosemary
Handful of fresh thyme
90ml/6 tbsp dry sherry
60ml/4 tbsp walnut oil
500g/1¼ lb medium-size potatoes
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Place the lamb on a board, smooth side downwards, so that you can see where the bone lies. Using a sharp heavy knife, make a long cut through the flesh down to the bone.

2. Use a sharp kitchen knife to scrape away the meat from the bone on both sides, until the bone is completely exposed. Carefully remove the bone and cut away any sinews and excess fat from the meat.

3. Cut through the thickest part of the meat so that you can open it out as flat as possible. Make several cuts in the lamb with a sharp kitchen knife, and push slivers of garlic and sprigs of fresh herbs into the cuts.

4. Place the meat in a bowl and pour over the sherry and walnut oil. Chop half the remaining herbs and scatter over the meat. Cover the bowl with a clean dish towel and leave to marinate in the fridge for 30 minutes.

5. Remove the lamb from the marinade and season. Cook on a medium-hot barbecue for 30-35 minutes, turning occasionally and basting with the reserved marinade.

6. Scrub the potatoes, then cut them in thick slices. Brush with the marinade and place around the lamb. Cook for about 15 minutes, until golden brown.

Cook's Tip:- If you have a spit-roasting attachment, the lamb can be rolled and tied with herbs inside, and spit roasted for 1-1½ hours. A spit makes it much easier to cook larger pieces of lamb.

Related food category:

• Lamb, Mutton and Goat