- 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
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.