This is an incredibly simple delicious BBQ leg of lamb, using English lamb and seasonal vegetables.  It works perfectly well if you do not have a BBQ and want to put this through the oven.

Makes 6-8 Portions

Ingredients:

• 1 English Leg of Lamb, boneless, butterflied and trimmed

For the Marinade:

• 100ml Red Wine
• 25ml Extra Virgin Olive Oil
• 6 Garlic Cloves, chopped
• 2 tsp Oregano, dry
• 2 tsp Basil, dry
• Freshly Ground Black Pepper, to taste
• 2 tsp Demerara Sugar
• 2 hot Red Chillies

For the Vegetables:

• 2 Red Peppers, halved
• 2 Yellow Peppers, halved
• 1 Aubergine, sliced
• 1 Courgette, sliced
• 24 English Asparagus Spears
• 250g Cherry Tomatoes, on the vine

For the Almond Pesto:

• 100g Blanched Almonds
• 1 Bunch Flat Leaf Parsley, chopped
• 1 Bunch Basil, chopped
• 50 ml Extra Virgin Olive Oil
• 1 tbsp Lemon Juice
• 2 tbsp soft Goats Cheese or Feta Cheese

Method:

1. Place lamb in a shallow casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate overnight, turning lamb over once or twice during that time. Discard marinade.
2. Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part. Remove from the grill and transfer to a plate. Cover with foil and allow to rest for 15 minutes before slicing.
3. To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and mix to a coarse paste. Add the cheese and mix just to combine.
4. While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.

Enjoy!

You can email Suzanne with any comments or questions at info@suzannejames.co.uk