• STEP 1

    Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.

  • STEP 2

    Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them – this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.

  • STEP 3

    Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.


Start off the lamb in the oven at 220C/fan 200C/ gas 7 for 20 mins, then turn down the heat to 190C/fan 170C/gas 6. Roast for another 1 hr 20 mins, basting with the oil every now and again, then leave to rest as before.


Cut 24 baby courgettes in half lengthways. Put into a bowl with 2 tbsp olive oil, 1 crushed garlic clove and seasoning, then toss together. Leave to stand for 10 mins, or up to 4 hrs. Drizzle a little oil over 8 bunches cherry vine tomatoes. Put courgettes and tomatoes onto the bars of the barbecue, directly over the coals. Cook for 4-5 mins, turning the courgettes halfway through, until tomatoes and courgettes are charred and starting to blister. Dress with a little more olive oil.

Recipe from Good Food magazine, June 2008

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