A  delish’ recipe from our mate, Gavin Sutherland, www.anotherfoodblogger.com

Serves 8
Preparation time 20 minutes
Cooking time 60 minutes

Ingredients

1.5kg lamb leg
1 tsp sweet paprika
1 tsp spicy paprika
1 tsp cumin
1 tsp black pepper
2 tsp salt
1 tsp rosemary – chopped
1 tsp thyme – chopped
1 clove garlic- crushed
4 tbsp Squeaky Gate the All Rounder Extra Virgin Olive Oil

Basting Liquid

1 tsp wholegrain mustard
2 tbsp Squeaky Gate the All Rounder Extra Virgin Olive Oil
1 clove garlic- crushed
2 tspn lemon juice
1tbsp honey
salt & pepper

Dressing Liquid

1 tbsp Squeaky Gate the All Rounder Extra Virgin Olive Oil
1 tbsp lemon juice
1 tbsp parslet- chopped
salt & pepper

Method

Using a sharp knife score the lamb in multiple places.
Mix all the rub ingredients together and rub into the lamb.
Leave lamb covered in the fridge for minimum of 1 hour but overnight if possible.
Heat BBQ or oven to 180c and cook lamb covered gently in foil for 30 mins on indirect heat if using BBQ.
After 30 mins uncover the lamb and cook for a further 30 mins basting twice during this time.
Once lamb is cooked to an internal temperature of 55c (for medium rare) remove from the BBQ and recover gently with foil and allow to rest for 10 mins.
Once rested, baste it with the dressing and serve.

Serve with a nice green salad or some grilled aspargus

Tips/Tricks from Gavin Sutherland, anotherfoodblogger.com @another_food_blogger

The longer you leave the lamb marinate the more it will absorb the flavours so try rub it a day in advance*

A general rule when cooking lamb is 20-25 mins per 500g for rare and 25-30mins for medium – medium rare

Don’t forget to let your meat rest, one of the most important things when cooking meat.

If cooking on a BBQ then make sure you cook using indirect heat, this means lighting one side of the BBQ and placing meat on the opposite side