Ingredients

Method

• 1.5-2 kg deboned leg of lamb
For the rub, mix:
• 1 T fresh rosemary chopped
• 1 T fresh thyme chopped
• 1 T coarse salt
• 1 T garlic crushed
• 1 t black peppercorns crushed
• 2 T lemon juice
• 12 black olives, chopped
• 2 T olive oil
• 8 sundried tomatoes in olive oil, chopped
• 1/2 onion, grated

Method

Ingredients

Pat half the rub onto the leg of lamb and set aside for 1 hour.

Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds).

Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes.

Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.

Cook's note: Serve with baked potatoes and whole roast garlic.