Step 1

Combine all the marinade ingredients with 1 teaspoon of salt and 1/2 teaspoon of coarsely ground black pepper in a shallow roasting pan. Add the butterflied leg of lamb and turn to coat well. Turn the lamb skin-side up, cover with plastic wrap and leave to marinate in the fridge for at least 1 hour.

Step 2

If using a charcoal barbecue, light it about 40 minutes before you want to start cooking. If using a gas barbecue, light it about 10 minutes before you start cooking. A leg of lamb has a good deal of fat, so be careful to avoid too many flare-ups when barbecuing, which could cause the meat to burn.

Step 3

Cook lamb on the hot barbecue grill for 10-12 minutes on each side, turning and moving frequently. Alternatively, barbecue the lamb for 5-7 minutes on each side until well coloured, then transfer to a roasting pan and roast for 20-25 minutes in an oven preheated to 200°C.

Step 4

Transfer the lamb to a board, cover with foil and rest for 5 minutes. Slice the lamb thickly and serve with lemon wedges, steamed green beans, potatoes and some of the meat juices.