Get your butcher to bone out your leg of lamb completely and leave it flat, not rolled up and tied. Depending on how many people you are serving, half a leg may well be enough.
1 leg of lamb, boned
A handful of rosemary, chopped
2tbsp fennel seeds, crushed
Sea salt and freshly ground black pepper
2-4tbsp olive oil
4-6 cloves of garlic, crushed
Put the leg of lamb in a non-reactive tray with all of the marinade ingredients, mix well, rubbing them into the lamb then cover with cling film and leave in the fridge overnight.
Light your barbecue and cook the lamb for about 20-30 minutes, with the lid on > if it has one, turning it every so often and keeping it pink.
To finish, put the lamb on a board and slice it up or cut it into chunks. Serve with the fennel and red onion salad.Reuse content