BBQ New Season Lamb with Lemon and Thyme

For the lamb
1 leg of spring lamb, boned and butterflied
5 cloves garlic, peeled and crushed
1 pinch coarse ground black pepper
2 tbsp chopped fresh rosemary
Juice of 1 lemon
3 tbsp olive oil
1 tbsp sea salt

For the sauce
4 tbsp fresh thyme, chopped
1 tsp sea salt
Juice of 1 lemon
8 tbsp olive oil
Freshly ground black pepper to taste

Method

One day in advance

Mix the garlic, rosemary and pepper and rub into the unrolled meat. Pour over the lemon juice and olive oil. Ensure the meat is well coated and leave to marinate over night.

On the day

Light the BBQ and leave until the coals are red hot and there are no flames. Remove the meat from the marinade and season with the salt. Place the lamb onto the grill and cook, turning regularly for approx 30 mins. Meanwhile make the thyme sauce. Pound the thyme with the sea salt until completely crushed. Add the lemon juice, the oil and the pepper. When the lamb is cooked slice and serve with a little dressing on the side.

Serves 8