Make this aromatic Italian-inspired lamb for a family Sunday lunch. Marinade it overnight - the meat will tender and full of flavour.


  • 2 tsp peppercorns

  • 2 tsp Maldon sea salt

  • 4 garlic cloves, roughly chopped

  • 1 tbsp chopped fresh rosemary

  • handful fresh mint leaves

  • 3 tbsp light olive oil

  • Juice and zest of an un-waxed lemon

  • 2kg/4lb 8oz leg of lamb, boned and butterflied


  • 1.

    Tip the peppercorns into a small heavy-based saucepan. Heat gently for 1 minute, and then add the salt. Toast for a further 1-2 minutes. Place in a pestle and mortar and crush to a fine powder or allow to cool slightly, then place in a plastic bag and crush with a rolling pin.

  • 2.

    Put the salt and pepper into a mini blender with the garlic, rosemary, mint, olive oil, lemon juice and zest then blitz to form a smooth paste. Place the butterflied leg of lamb into a sealable plastic bag, pour over the paste and rub all over, by massaging the lamb inside the

  • 3.

    Bag. Leave to marinate for at least 2 hours but preferably overnight covered with cling film in the fridge. Ensure you give the meat a good "massage" every few hours.

  • 4.

    Barbecue the lamb over medium-hot coals for about 40 minutes for medium-rare lamb, turning occasionally. Lift the cooked lamb on to a board, cover with a sheet of foil and leave to rest for 5-10 minutes, then carve into thin slices and serve with the cous cous salad. Alternatively roast at about 180C for a similar amount of time.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1148kj
  • Fat Total 82g
  • Saturated Fat 32g
  • Protein 93g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 1228mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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