Barbecued, Butterflied Leg of Scotch Lamb
2.4 kg leg of Scotch Lamb, boned and butterflied (opened out flat) this gives you 2 kg boned weight
4 cloves garlic, peeled and cut into slivers
1 red onion, peeled and sliced
150 ml red wine
150 ml olive oil
10 whole peppercorns
2 cloves garlic, peeled and squashed
2 tsp dried oregano
1 tsp dried mint
2 bay leaves
Selection of courgettes, aubergines and red peppers, thickly sliced lengthwise and brushed with oil.
- Mix together all the marinade ingredients and set aside.
- Lay the boned meat flat on a board and with a sharp knife slash a criss-cross pattern, about 1 cm deep, into the flesh on both sides. This will make the heat from the barbecue coals penetrate the lamb and cook it more evenly. On the skin side of the meat make about 20 deep stabs and pop a sliver of garlic in each.
- Place the meat into a self-seal freezer bag (you may need to fold the lamb in half to do this) and pour in the marinade, making sure it comes into contact with all sides of the lamb. Carefully squeeze out as much air as possible and seal the bag. Place the bag in a tray to avoid any leaks and chill for about 24 hours.
- Prepare the meat by draining off the marinade and patting it dry with plenty of kitchen paper.
- Place the lamb on a metal tray and season well with salt and pepper.
- Preheat the oven to 180 C / 160 fan / gas 4, light the barbecue and when the flames have died down and the coals are glowing, (but not too fiercely), place the lamb directly onto the rack over the hot coals. Turn it regularly so that it browns gradually and cook for about 30 minutes until lovely and brown but not too charred. Remove from the heat and place on an oven-proof tray. Pierce in the thickest part of the meat to test for doneness, the ideal is a lovely rose-pink with no blood running so you will probably need to transfer the lamb to the oven for about 15 to 20 minutes if it is still too rare.