Butterflied Barbequed Leg of Mayo Mountain Lamb

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Ingredients

• 1 or 2 legs of lamb, ask your butcher to take out the bone, you’ll then be able to spread it out and flatten it, ie butterflied
• a few sprigs of fresh lavender
• sprigs of fresh thyme
• 2 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dark brown muscovado sugar
• sea salt crystals
• Freshly ground white pepper
• 2 bulbs of garlic
• olive oil to sprinkle

Method

In the morning, place your lamb leg on a tray. Season it with sea salt crystals and some freshly ground white pepper.

Chop the lavender, using a bit of the stalk with the flower and sprinkle it over the flesh of the lamb. Crush the thyme leaves and do the same.

Mix the oil, vinegar, lemon juice and sugar and pour it over the lamb. Crush the garlic and rub it into the flesh.

Let the lamb marinate in this liquid for a couple of hours or until you’re ready to eat it. Don’t leave it overnight, you’ll taste nothing but garlic, one to three hours is enough.

On the VIKING grill, set your dial to medium to hot, and cook the lamb for about 40-45 minutes. Keep it moving over the grill all the time and turn it frequently.