Butterflied leg of lamb with Lemon, Garlic and Thyme

My love affair with lamb continues and I may consider marrying this one.

The 'experts' warned this would be the last sunny day for a while. Perfect I thought, I can do the charring stage of this recipe on the bbq. The rain started about 6 so I used a griddle pan and can only imagine how nice it would of been with that extra bbq flavour.

Do I win worst blogger if I own up to having to google 'pared' zest? As it happens its strips you peel off with a vegetable peeler, not a grater.  Might try that in my 'Vera Lynn' (gin)

-2.5kg(5 1/2ib) leg of lamb butterflied, I got my butcher to do this for me
-Marinade;-
 -2 large garlic cloves, chopped
 -1 medium - hot red chilli, finely chopped
 -1 tsp rosemary, chopped
 -the leaves from 6 thyme sprigs
 -1 fresh bay leaf, finely chopped
 -3 strips of pared lemon zest
 -juice of half a lemon
 -1 tsp sea salt
 -half tsp of coarsely ground black pepper
 -6 tbsp olive oil (not extra virgin)

Mix all the marinade ingredients together in a shallow roasting tin. Add the lamb, turn it a few times until well coated, turn skin side up, cover and leave in the fridge for at least an hour. Be sure to bring the meat to room temperature before cooking as it will cook more evenly

BBQ or griddle the leg for 5-7 minutes each side until well coloured then transfer to an oven set at 200 C/180 C fan/400 F/gas 6 for 20-25 minutes or, if your a Nervous Neris, until it registers 60 C/140 F on a meat thermometer at the thickest part

Lift the lamb onto a board and let it rest for 5 mins then carve into thick slices. If you've managed not to eat it all whilst carving then serve with anything you fancy. I had chips and salad because I have convinced myself they cancel each other out.

If you are cooking the lamb completely on a bbq - light it 40 minutes before (10 if gas). The lamb has enough fat to cause a few flare ups so keep an eye on it and move it to different parts. Cook for 10- 12 minutes on each side

Time taken     45 mins excluding marinade time
Effort     2/5
End result 4.5/5

If I dare criticise this recipe at all I would of made it with a little more chilli and rosemary. But we loved it and its going in my little black book and most importantly I sneakily tucked a bit in the back of the fridge for sandwiches. GOOD TIMES

I saw Rick Stein making this on tv