Assigned Tags / Keywords:

BBQ, dinner, easy, lamb, meat, party, salad, simple, summer

Ingredients per portions

1.3 kg	lean butterflied leg of lamb
	salt & pepper
1 clove(s)	garlic, large, peeled & finely chopped
4 tsp	sunflower oil
2	lemons, grated zest
2 tbsp	chopped thyme leaves
1 tsp	ground allspice
	For the Salad:
1 kg	salad potatoes, cooked, drained & quartered
250 g	green beans, topped, tailed & lightly blanched
½	lemon, juiced
3 tbsp	olive oil
1 bunch(es)	parsley, chopped
	salt & pepper
200 g	cherry tomaoes, halved

For the rub, mix together salt & pepper, garlic, sunflower oil, grated lemon zests, chopped thyme leaves and ground allspice.

Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint. Insert 2 long skewers, criss-crossing through the meat.

Place directly on the shelf in a preheated oven (approximately. 220°C/gas 7) for 50-60 minutes, turning frequently (place a tray underneath to catch the drips).

Meanwhile, mix all the salad ingredients together and season.

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