Marinated Butterflied Leg of Lamb

This recipe can be made with springbok or even, if you can get it, venison. Whether you use these or lamb, you’re looking at a cut around 3-4 kilos.

Ingredients

• 1 leg or forequarter of lamb

Marinade

• 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