Serves 8

I'm not sure if we'll have the weather for it this weekend, but you never know. Anyway, it won't be long until it really is time to start cooking outside.

I'm not sure if we'll have the weather for it this weekend, but you never know. Anyway, it won't be long until it really is time to start cooking outside.

Being brought up in South Africa, I love barbecuing. My favourite - and everybody else's - is this marinated leg of lamb. And it's only right that I should do lamb, after a lifetime of being called Legga.

A leg of English lamb (the Quality Standard logo is a good sign) boned and butterflied by the butcher
4 cloves of garlic, cut into slithers
1 bunch rosemary
for the marinade

The rind and juice of 1 lemon (or lime)
300ml olive oil
100ml balsamic vinegar
100ml red wine
25ml honey
25ml soy sauce
25ml Lea & Perrins Worcestershire sauce
50ml plain yoghurt
50ml pomegranate syrup (from Middle Eastern stores, or www.hardtofind foods.co.uk)
A handful of mint thyme, coriander and rosemary

First make the marinade. Put all the ingredients - except for the herbs - into a pan, and bring to the boil. As soon as it boils, take it off the heat and let it cool, then add the herbs.

Make incisions all over the leg and into each put some garlic and rosemary. Place it in a dish with the marinade, cover with clingfilm and put it in the fridge tonight.

The next day, get the barbecue set up. Let all the flame die down so the coals go grey, and you can add some hickory wood chips soaked in water if you like to give it a smokey flavour. Put some branches of rosemary on the grill if you like, then lay the lamb on top, skin-side down first, then when it looks done, turn it. I like mine pink.

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