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Make the marinade Mix together: * 6 tbsp extra virgin olive oil * Juice of 2 lemons * Zest of 2 lemons * 6 cloves garlic, finely grated * 2 tbsp finely chopped rosemary * 1 tbsp finely chopped thyme * 1½ tbsp Dijon mustard * 2 tsp flaky sea salt * 2 tsp black pepper * 1 tsp smoked paprika * ½ tsp chilli flakes (optional) You should have a loose, aromatic paste. Prepare the lamb 1. Remove the lamb from the packaging. 2. Pat dry with kitchen paper. 3. Trim off only any loose flaps of fat or silverskin. 4. If one section is much thicker than the rest, make a few shallow cuts to even it out. 5. Rub the marinade over every surface, including inside any folds. 6. Place in a large tray or zip-top bag. 7. Cover and refrigerate overnight. Aim for 12–24 hours of marinating. Preheat oven to: * 120°C fan (recommended) * or 140°C conventional Place the lamb on a wire rack over a roasting tray. Insert a meat thermometer into the thickest part. Cook until the centre reaches: 48–50°C For a 2 kg butterflied leg, this will usually take 60–75 minutes, but rely on the thermometer rather than the clock. Remove from the oven. Cover loosely with foil. Rest for 30–60 minutes. About 15–20 minutes before serving The BBQ should be very hot. Sear the lamb: * 2–3 minutes on the first side. * Turn and cook 2–3 minutes on the second side. If the thickest part hasn’t reached 55–57°C, move it to a cooler area of the BBQ with the lid closed for a few more minutes. Final rest Transfer to a board. Rest for 10–15 minutes Slice thinly across the grain. Finish with: * A pinch of flaky sea salt. * A squeeze of fresh lemon (optional). Serve with Chimichurri

Marinated the lamb with fresh mint leaves, balsamic, honey, pomegranate seeds, lemon zest and lemon juice. Cooked on the BBQ.

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