Butterflied leg of lamb

Barbecue set up 2-zone direct grilling

For the lamb

Leg of lamb 1 (about 2kg), butterflied
Rosemary leaves 4 sprigs
Garlic cloves 4, peeled
Lemon 1, zest and juice
Oil 80ml
Salt 1½ tbsp
Black pepper ½ tbsp, ground
Lamb trimmings or offcuts for rendering fat ask your butcher or use lard
Herb basting brush handful of woody herbs like rosemary and thyme plus a wooden spoon
Basting liquor melted butter with mint, garlic and lemon juice

For the grilled veg

Spring onions 10
Rapeseed or olive oil a splash
Red bell peppers 4

For the salsa verde

Parsley 25g
Mint leaves 30g
Garlic cloves 2, peeled
Anchovy fillets in oil 9
Honey 1 tbsp
Capers 1 tbsp
Lemon 1, zest and juice
Red wine vinegar 1 tbsp

For the flatbreads

Rendered lamb fat 4 tbsp, plus extra for frying
Plain flour 500g
Water 300ml
Salt 2 tsp

1. For the butterflied leg of lamb: butterfly the lamb so it’s as even in thickness as possible (or ask your butcher to do this). Use a sharp knife to open out thicker sections so the meat is roughly 5cm thick throughout. In a pestle and mortar or food processor, combine the rosemary, garlic, lemon zest and juice, oil, salt and pepper to form a paste. Rub all over the lamb, working it into every crevice. If time allows, cover and chill overnight.
2. To render the fat, place the lamb trimmings on a tray and cook in the oven at 150C/gas 2 for around 30 minutes until the fat has melted out. Strain and set aside.
3. Set up your barbecue for 2-zone cooking with a medium heat. Make a basting brush by tying a handful of woody herbs like rosemary and thyme to the handle of a wooden spoon using butcher’s string. For the basting liquor, melt the butter with chopped garlic, mint and a squeeze of lemon juice.
4. Place the lamb skin-side down over direct heat to begin crisping the fat. If flames flare up, move it to the cooler side. Continue to cook, turning every few minutes and moving between direct and indirect heat. Baste regularly to build flavour. Cook for 60–90 minutes, aiming for an internal temperature of around 58C for medium. Rest for 10–15 minutes before slicing.
5. For the grilled veg: while the lamb is resting, toss the spring onions in oil and salt, then grill until charred and tender. Place the peppers directly onto the coals, turning until blackened all over. Remove from the barbecue, peel away the skins, discard the cores and slice into strips.
6. For the salsa verde: combine all ingredients using a food processor (or pestle and mortar) and blend to a vibrant green sauce.
7. For the flatbreads: if the lamb fat has solidified, gently reheat until melted. Combine all the flatbread ingredients in a bowl and mix until a smooth dough forms, then divide into 8 balls. Cover and set aside. Heat a cast-iron pan or hotplate over the coals and add a little lamb fat. Roll each dough ball out flat and cook for about 2 minutes on each side until puffed and golden.
8. To serve: slice the lamb against the grain. Serve layered onto flatbreads with the grilled veg and a generous spoonful of salsa verde.