In the past few years this has been an American favourite for barbecues. It has the added advantage of being excellent for roasting – ideal for this country with its succulent lamb and uncertain weather. It is a dream to slice and serve, let alone eat!
The leg of lamb should be boned but still in one piece, so that it can be laid out flat. The lobes of meat will be on either side of the thinner centre, making a butterfly shape.
Dry the meat with kitchen towelling. Combine the oil, soy sauce, garlic, thyme and pepper to make the marinade. Place the meat in a large shallow dish and pour over the marinade, turning the meat so that all th