Barbecued Butterflied Leg of Lamb with Two Sauces

Make a marinade of olive oil, juice of the lemon, rosemary shoots, the peppercorns (lightly crushed) and salt (preferably coarse sea). Marinade the lamb over night or at least for four hours  Picture  .

Prepare the two sauces Aioli  Recipe   and Egg and Lemon Sauce  Recipe  .

Light barbecue etc. Trim the aubergines and courgettes, cut the courgettes lengthways into two or three slices depending on size, and the aubergines into thick slices. Paint the courgettes and aubergines with olive oil and lightly season with salt and pepper.

Boil new potatoes and dress with butter and chives  Picture  .

Take the lamb out of the marinade letting it drain off the meat. Barbecue a good 5 or 6 inches/8 to 10 centimetres from the flame for around 40 minutes. Turn from time to time, and test when cooked with a sharp pointed knife  Picture    Picture  .

Add the aubergines and courgettes to the barbecue about ten minutes to go. Turn a few times until nicely browned  Picture    Picture  .

Take the lamb off the barbecue, cut into thick slices from various parts of the joint  Picture  . Serve with the varying slices of lamb, aubergines and cougettes, leaves, new potatoes and the two sauces. Very nice!  Zoom  

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