INGREDIENTS

INSTRUCTIONS

Either ask the butcher to open out the leg and remove the bone, in
which case your preparation time will drop to five minutes, or take a
sharp knife and cut down along the bone easing the meat away, but
keeping it in one piece.
Once you have removed the bone, lay the meat on a board and make deep
cuts into, but not through, the flesh to open the thickest parts out
more. Try to keep the skin intact.
Season well with salt and pepper, drizzle with oil and scatter on the
thyme leaves. Leave to marinate in a cool place until needed. When
you are ready to cook the lamb, place it on the grill skin side down
and cook for about 10 minutes, before turning and cooking the other
side, also for 10 minutes. Continue to turn and cook the meat,
basting with a little extra oil until it is cooked to your liking:
about 1 hour for rare, 1 1/4 hours for pink and 1 1/2 hours for well
done.
Take the meat from the barbecue and let it rest on a carving board
for 10 minutes before carving into slices.
Serve this lamb with mint jelly and barbecued vegetables.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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