- 600g (or more) Lamb leg, butterflied
- 3 cloves of garlic, sliced
- A couple of sprigs of rosemary
- 1 mug of red wine
- Olive oil
- New potatoes (however many you need)
- A knob of butter
- A handful of mint
- A good pinch of salt
- A dash of pepper
1. For the lamb:
In a roasting tin, spike the butterflied leg of lamb with some garlic slices and rosemary sprigs. Pour over a mug of red wine and a couple of glugs of olive oil, and let it marinate for a couple of hours or longer, if you have the time.
2. Heat up your barbecue. Drain off the lamb, keeping the marinade for basting. Season the meat and pop it on the grill for about 8 minutes on each side. Baste it regularly with the marinade. Keep your eye on the cooking time as all barbecues are different, so its best you take it off to rest when it's cooked the way you like it.
3. For the potatoes:
Give the spuds a quick scrub to remove any dirt. Cut any larger potatoes in half and leave the small ones whole. Boil in water for about 10-15 mins till tender, then drain. Tip back into the pan and add a knob of butter, a handful of chopped mint, and some seasoning.
4. Serve the potatoes with the barbecued lamb. Add a green salad on the side if you'd like to keep your plate fresh.