DEBONED LEG OF LAMB WITH HERB RUB

Ingredients

1 kg deboned leg of lamb fresh rosemary 50 g fresh thyme, chopped 1 Tbsp coarse salt 3 cloves garlic, crushed 4 Tbsp black peppercorns, crushed 2 Tbsp lemon juice (about 3 small lemons) 24 black olives, crushed 6 Tbsp olive oil, to drizzle 8 sundried tomatoes in olive oil, chopped 1 onion, grated

Cooking Instructions

To make the rub, mix together all of the ingredients except for the lamb. Pat half of the rub onto the leg of lamb and set aside for 1 hour. Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds). Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes. Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.

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