Instructions: Mix the crushed garlic rosemary and pepper in a bowl and rub into the cut side of the meat. Place the meat in a shallow dish and pour over the lemon juice and olive oil.

Turn the meat over a couple of times to make sure it is coated then cover.

Leave to marinate at room temperature overnight or for at least 4 hours turning the meat occasionally.

Preheat a grill to very high.

Remove the meat from the marinade and pat dry.

Season with salt.

Carefully place the meat on the grill and seal on both sides.

Lower the heat and continue to grill until the desired degree of pinkness turning once.

Allow at least 8 minutes per side.

When we grill lamb we choose the whole leg because it has such a definite texture. Only spring lamb is suitable for this method of cooking.

Serves 6

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