Sent in by Scottyman for entry into the cookbook
Traditional Summer bbq fare:
Take one fresh leg of lamb (not mutton or hogget) - make sure it's huge, as it will all be eaten. Either butterfly it out yourself (if you have the time and the inclination) or get your local butcher to do it for you.
3/4 cup Olive Oil
1/3 cup Red Wine vinegar
a couple of large splashes of Balsalmic vinegar (bit under a quarter of a cup - to taste)
a large handful of rosemary, mince about a quarter of it.
2 tablespoons Dark Soy Sauce
2 teaspoons Worcestershire sauce
Large bulb of garlic, half minced, half in slivers
Sea Salt and fresh ground pepper to taste.
Trim off the excess fat (leave a little for a nice crust)
Cut small slits into the meat - about an inch apart. Stuff with rosemary leaves and garlic slivers. Save quite a bit to place on the meat during cooking.
Whisk all the ingredients in a bowl, except for the rest of the garlic slivers and unminced rosemary.
Place the meat into a large freezer bag (make sure you can seal it)
Pour in the mixture, remove all the air and seal the bag. Gently massage into the meat (get into it - make sure you do it for a good 10-15 minutes - this isn't foreplay chaps! )
Place in the fridge for 2-3 hours, before removing the bag and letting it raise to room temperature.
Get the BBQ to a medium heat (works best with covered grill, but open charcoal works fine too)
Drain off the marinade, place meat on bbq, and cook until pink, marinading occasionally. Place the rest of the garlic and rosemary on the meat as it's cooking. You really don't want to overcook this one.
Once cooked, place on warmed serving platter and cover in tinfoil. Rest it for 10-15 minutes to ensure it's nice and tender
Slice into .5 cm strips and serve with a Spinach & Clementine salad with new potatos and maybe some nice bbq'd tomato, onion and courgette mix.