This butterflied leg of lamb is the best piece of lamb for grilling, and it will generously feed four or five people, providing both pink and well-done meat. Ask your butcher to bone and open out a small leg of lamb. He should then lightly flatten this out into an irregular rectangle with a few judicious taps of his mighty cleaver. Lay the meat flat in a high-sided tray and season very generously, then brush with flavoured oil. Repeat on the other side. Leave to marinate at room temperature for 3–4 hours, loosely covered with a clean teatowel. This will at least partially age the meat, making up for modern butchers’ inadequate hanging times. Scatter with extra rosemary.
© 1996 Alastair Little. All rights reserved.