2.5 kg leg of lamb, bone removed and butterflied
2 onions, sliced
Salad leaves, to serve
1 ½ tbsp red wine vinegar
1 ½ tbsp extra-virgin olive oil
3 tsp soy sauce (or gluten-free alternative)
1 tsp chilli flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel seeds
Preserved lemon dressing
3 preserved lemons, skin only (flesh discarded), finely chopped
2 ¼ tbsp extra-virgin olive oil
1 ½ tbsp white wine vinegar
1 garlic clove, finely chopped
3 tsp capers
1 ½ tbsp parsley, chopped
1 ½ tbsp mint, chopped
3 tbsp green olives of sliced
- Put the meat in a shallow baking dish and cover with the marinade ingredients. Season, cover with clingfilm and chill overnight or for up to 48 hours. Bring back to room temperature before cooking.
- To BBQ, heat your coals and when they’re grey/pink, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flareups. BBQ for 20 minutes on each side.
- Or heat the oven to 220C/fan 200C. Put the lamb on the onions in a baking dish. Cook for 40-50 minutes until a meat thermometer reads 60C in the thickest part (for pink meat). Rest for 10 minutes under foil and then slice.
- Mix the dressing ingredients together and season. Serve the meat with the dressing, some salad and cooked lentils, if you like.