Weekend Barbecue Number Two

After yesterday’s barbecue with friends, we spent today barbecuing at home with Stephen’s family. We knew we would be eating early so we opted for a leg of lamb which could be marinated in advance and cooked quickly. It’s also the perfect size for five and, if you’re lucky, will provide you with leftovers.

We used our normal marinade (olive oil, garlic, lemon juice, salt and pepper and oregano) and left the butterflied lamb leg in the fridge for 24 hours before cooking it over indirect heat. It took about 45 minutes and was turned three times in total, perfect for the busy host 🙂

Alongside the lamb, we ate some hummus and tzatziki with some wholemeal flatbreads and some barbecued fennel. I’m still trying to appreciate fennel so this was a great way for me to try it out, the smokiness worked well with the pungent note of aniseed but it’s still a flavour I’m struggling with.