The awesome combo of a charred, rich, sticky, morish bark on the lamb with the beautifully slow cooked, succulent meat on the inside. The trick to this recipe is building up a good two zone fire in your grill. Hot sear on one side then moving over to cook through on the other. 

Serves 6-8

INGREDIENTS

• One leg of lamb - approx 4kg

• 10g Malden sea salt

• 4–5 anchovies in oil from a jar 

• 1 clove garlic, peeled

• 2 tbsp Dijon mustard

• juice of 1 lemon

• bunch of rosemary

• 25ml olive oil

• freshly ground black pepper

METHOD

1. Put everything apart from the lamb in a food processor and blitz to a rough paste.

2. Add more oil if too thick

3. Slash the leg of lamb in several places 

4. Put the leg in a tray and massage liberally all over with half the wet rub - getting into all the deep slashes

5. Set your BBQ up with a 2-zone fire (p.00)

6. Place the lamb on the hot side of the grill turning every 2-3 minutes until seared and brown all over. Approx 15 mins total

7. Now move the lamb over to the indirect, cooler side of your BBQ to cook through.