Leg of lamb 2-2.5kg, butterflied
Cornish Sea Salt and freshly ground black pepper to season
Lemons 3, zest and juice
Dijon mustard 1 tbsp
Garlic 4 cloves, peeled and crushed
Runny honey 3 tbsp
Olive oil 2-3 tbsp
Thyme 2 small bunches, stalks removed
Tzatziki
Lemon wedges
Green salad
Supported by
Leg of lamb 2-2.5kg, butterflied
Cornish Sea Salt and freshly ground black pepper to season
Lemons 3, zest and juice
Dijon mustard 1 tbsp
Garlic 4 cloves, peeled and crushed
Runny honey 3 tbsp
Olive oil 2-3 tbsp
Thyme 2 small bunches, stalks removed
Tzatziki
Lemon wedges
Green salad
Leg of lamb 2-2.5kg, butterflied
Cornish Sea Salt and freshly ground black pepper to season
Lemons 3, zest and juice
Dijon mustard 1 tbsp
Garlic 4 cloves, peeled and crushed
Runny honey 3 tbsp
Olive oil 2-3 tbsp
Thyme 2 small bunches, stalks removed
Tzatziki
Lemon wedges
Green salad
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