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If you have never tried a butterflied leg of lamb on the barbeque you are in for a treat. Remove the bone opening up the meat to create a butterfly shape. The lamb cooks much more quickly and is perfect for barbequing or for flash roasting in a hot oven. This marinade adds delicious flavours and makes the meat irresistibly tender

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2-3 kg/5 lbs leg of lamb

3 -4 dsp Olive oil

2 dsp. Black peppercorns – lightly crushed

2 -3 tsp Teriyaki sauce

2 dsp.Ìý balsamic vinegar

50gms. (2oz) soft brown sugar

50gms/2 oz. root gingerÌý – finely sliced

3 - 4Ìý spring onions

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Using a sharp knife score the lamb on the flesh side to open it up and flatten it as much as possible. The lamb should be almost rectangular shaped.

In a shallow dish, beat together the oil, peppercorns, sauce, ginger and spring onions. Place the lamb in the dish and coat thoroughly with the marinade. Cover with cling film and refrigerate for 2 -3 hours, turning from time to time. Remove the lamb from the dish and reserve the marinade.

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Light the barbeque, heat a griddle pan or preheat the oven to 200 degrees C/gas mark 6. Cook the lamb on the barbeque on a griddle pan or wrapped in foil in the oven for 25 – 30 minutes, depending on how pink you like your lamb. Baste during cooking with marinade, Remove the lamb and allow it to rest, before cutting into slices and serving. Great served with baked sweet potatoes, baby boiled potatoes or salad of your choice.

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