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Ingredients

• 1.3kg lean butterflied leg of lamb
• 1 large garlic clove, peeled and finely chopped
• 4 teaspoons sunflower oil
• Grated zest of 2 lemons
• 2 tablespoons freshly chopped thyme leaves
• 1-2 teaspoons ground allspice
• 200g cherry tomatoes, halved
• 1kg salad potatoes, cooked, drained and quartered
• 250g green beans, topped, tailed and lightly blanched
• 1 small bunch lemon thyme or juice of ½ lemon
• 3 tablespoons extra virgin olive oil
• Large bunch freshly chopped parsley

Directions

1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
2. To prepare the rub mix all the ingredients together.
3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
8. Meanwhile, mix all the salad ingredients together and season.
9. Slice the lamb and serve with the salad.

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