Barbecued butterflied leg of lamb with samphire, green tomatoes and chilli oil

Serves 6 - 8

(Photograph by Lisa Barber)

Samphire is a type of marsh grass available from good fishmongers. It works very well as an accompaniment to most fish but goes equally well with lamb. It is definitely worth seeking out. Green tomatoes are deliciously sweet, sharp and crunchy – they act as a refreshing foil against the smoky barbecued lamb. Ask your butcher to butterfly the lamb for you.

For the lamb

1 medium leg of English lamb
60ml/2fl oz extra virgin olive oil
sea salt and freshly ground black pepper
6 green tomatoes

For the samphire

300g/10oz samphire
30ml/1oz olive oil
juice of 1 lemon
freshly ground black pepper

For the chilli oil

2 long red chillies
80ml/3fl oz extra virgin olive oil
a pinch of salt

Place the lamb in a bowl and pour over the olive oil. Massage the meat gently with your hands. Season and set aside, while you get the barbecue ready.

For the samphire, bring a large pot of water to the boil. Pick over the samphire, breaking off its woody fibrous ends and wash in cold water. Once the water has boiled, drop the samphire in and leave for 30 seconds (the water does not need to return to the boil). Drain in a colander. Dress with the oil while still warm and season with the black pepper (do not season with salt as samphire is surprisingly salty). Set aside.

Slice the chillies in half lengthwise and scrape out the seeds. Slice into long, thin strips and then finely across so that you have small neat dice. Place in a bowl and add a pinch of salt. Pour over the olive oil.

Once your barbecue is hot, lay the lamb on top. Cook for 10 minutes on one side and then for a further 10 to 12 minutes on the other. To serve, slice the tomatoes into pinwheels. Slice the lamb. Squeeze the lemon juice over the samphire and mix the 3 together, layering the samphire, tomatoes and lamb alternately. Spoon over the chilli oil and serve.