Yelta's Barbecued Butterflied Leg of Lamb

Ingredients

• 1.leg of lamb, deboned and butterflied
• 2.olive oil, equal quantity to lemon juice
• 3.lemon juice, fresh; equal quantity to olive oil
• 4.5 garlic, crushed
• 5.1 onion, sliced
• 6.rosemary, fresh or dried, generous sprinkling
• 7.oregano, fresh or dried, generous sprinkling
• 8.salt
• 9.black pepper, freshly ground

Method

1. 1.Marinade the lamb in the olive oil, lemon juice, garlic, onion, rosemary, origanum, salt and pepper for 3–4 days.
2. 2.Barbecue over a smouldering fire for 30–45 minutes, depending on size and thickness.
3. 3.Serve with one or both of the following butters:
4. 4.GREEN PEPPERCORN BUTTER: In a skillet cook ½ cup crushed green peppercorns in 2 tablespoons butter over moderate heat until soft. Purée in blender. In a small bowl work the purée into ½ cup softened butter. Add salt and pepper to taste. Let butter stand, covered, at least ½ hour.
5. 5.LEMON MUSTARD BUTTER: In a small bowl, cream together ½ cup soft butter with 2 tablespoons each of lemon juice and Dijon style mustard, and salt and pepper to taste. Let stand covered 1 hour.

Notes

• Marinade time of 3–4 days is essential to the flavour — plan ahead.
• No specific quantities for olive oil or lemon juice — use equal parts and enough to coat the lamb generously.
• Green Peppercorn Butter and Lemon Mustard Butter are serving accompaniments, not part of the marinade.
• 'Origanum' is the South African/British spelling of oregano.