Barbecued Lamb Leg

Because of the the brilliant weather we’ve had lately, we just had to barbecue. Recently a colleague was telling me about a leg of lamb that he had cooked on the barbecue and how good it was, so when Kerri suggested the same thing, it just had to be done.

We had a half leg of lamb, which I attempted to tunnel-bone before butterflying, but failed, so just attempted to butterfly it anyway. It worked out pretty well, and we marinated it in lemon juice, olive oil, salt, pepper, crushed garlic cloves and various herbs:

We cooked it over direct heat for a bit to get it nicely charred, then moved the coals towards the edges and put the lid on the barbecue, cooking it for a while longer. Towards the end we added some aubergine slices too:

The aubergines looked rather good with their stripes when they were turned over when the lamb was cooked and resting:

We served it with flatbread, Greek style salad and tsatsiki:

The lamb turned out very well indeed. Possibly the tastiest thing we have ever barbecued in fact. We managed to cook it just right – nicely charred on the outside without actually being burnt, and still a bit pink and juicy in the middle. We had some left over for lunch the next day too, which was a bonus.