Description

This is a barbecued lamb recipe with the unpredictable weather we have in the UK in mind. If it's sunny, cook in the oven and transfer to the barbecue for the finishing flurry. If not, just cook it in the oven. Slice and enjoy with salad and in fresh bread rolls.

Preparation time: 3½ hours
Cooking time: 1½ hours
Serves: 4-6

Method

Mix together the garlic, paprika, 2 tbsp lemon juice and the oil in a large roasting tin.

Season both sides of the lamb with salt and pepper. Score the lamb skin with a sharp knife to allow the marinade to penetrate the lamb. Place the lamb in marinade and turn to coat. Cover with foil and refrigerate for at least 3 hours or even overnight if time allows. Remove from the fridge 30 minutes before cooking.

Preheat the oven to 180°C, gas mark 4. Keeping the lamb covered with foil and in the marinade, roast it in the oven for 1 hour. While the meat is cooking, light the barbecue. Remove the foil, and then tranfer the meat to a barbecue rack, reserving the juices.

Barbecue the lamb for about 30 minutes, turning it frequently, until evenly coloured – it may looked charred on the outside but will be pink on the inside.

Serve sliced on a board with plenty of bread rolls and salad.

Recipe: The Freedom Food Celebrity Recipe Collection

Shopping list

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The animals have been cared for to RSPCA welfare standards and have had better lives.