- 1 leg or forequarter of lamb
- 200m date honey
- 100ml balsamic vinegar
- 100ml olive oil
- 5 cloves garlic, crushed
Bone out the leg or forequarter (or get your butcher to do it for you) so you have a large, flat 'butterfly' shape, not too thick as this will help it cook evenly.
Blend all the marinade ingredients, place in a bag or non-reactive dish with the lamb, and leave for as long as you can - 2 -to 4 hours is ok, overnight is great. Season generously with salt and pepper.
Roast, covered on a VERY SLOW Cobb barbecue for up to 4 hours until cooked through and very tender.Guest barbecue guru: EyeOnDubai