This BBQ lamb is a total crowd pleaser for weekend friends and family gathering. Charred and delicious on the outside, pink and juicy on the inside, it’s perfectly complemented by the tahini yoghurt sauce. I serve it with piles of fluffy pilaf rice and chunks of courgettes and aubergine charred on the grill after the lamb is done. It’s what summer weekends were made for!

• Leg of lamb, butterflied i.e. with the leg bone removed
• Marinade: 2 tablespoons of balsamic vinegar, 2 cloves of crushed garlic (I used my favourite black garlic but white is fine), 1 tablespoon of olive oil, 1 dessertspoon of ground, roasted cumin, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of freshly squeezed lemon juice. Optional: 1 tablespoon of pomegranate molasses instead of the lemon juice and 1 dessertspoon of paprika. 
• Tahini yoghurt: 50g tahini, 2 tablespoons of freshly squeezed lemon juice, 1 garlic clove, crushed, 1 tablespoon of extra virgin olive oil, 250g Greek yoghurt

To make…

• Ask your butcher to butterfly the lamb for you, or remove the bone yourself if you have the time using a sharp boning knife. You should end up with a long roll of lamb in a single piece. Place skin side down in a shallow dish.
• To make the marinade, crush the garlic into a paste with a little sea salt with a mortar and pestle. Stir in the oil and mix thoroughly, add in the balsamic, rosemary, lemon juice (or molasses) and spices until you have a paste. Pour over the lamb meat and massage it into all the little nooks and crannies and then smear the skin side. Cover with clingfilm and leave it to infuse overnight in the fridge or for at least six hours.
• Remove the lamb from the fridge to come up to room temperature for an hour.
• Heat up your BBQ – we use a Weber gas BBQ. Once it’s up to temperature (200°C) place the lamb on the rack and cook for about 35 minutes – turn it occasionally so it’s beautifully charred on the outside and pink and juicy on the inside.
• To make the tahini yoghurt, add the lemon juice to the tahini in a bowl first and then add the oil, yoghurt, lemon juice and garlic. Cover and chill in the fridge until you’re ready to serve.
• Once cooked, remove from the BBQ and allow to rest for 15 minutes before carving to serve. Pour over any juices that have accumulated on the carving board, sprinkle the slices with a little sea salt and roast cumin and serve with the tahini yoghurt sauce.

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