Fire up the coals to enjoy that bit of summer with a BBQ dinner.


  • marinated lamb
  • 1 each butter flied leg of lamb
  • 2 each cloves of garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • 500 ml white wine
  • seasoning
  • granny's potatoes
  • 10 large peeled potatoes
  • 1 clove garlic
  • 4 each finely chopped shallots
  • 200 g smoked bacon
  • 1 sprig thyme
  • 1 sprig parsley
  • rock salt
  • summer salad
  • 20 ml olive oil
  • 1 each squeezed lemon
  • 1 sprig corriander
  • 1 sprig parsley
  • 250 g mixed leaves
  • 100 g french beans
  • 50 g chopped olives
  • 100 g cherry tomatoes
  • 50 g chopped scallions
  • 50 g diced feta cheese


  • To prepare the lamb:
  • To prepare the leg of lamb you need to remove the bone.
  • Ask your butcher to do this for you or you can buy a boned and rolled leg and open it out for marinating.
  • It is important that you cut into the mussels on the leg in order to evenly cook the leg. This can be done easily buy slicing into each mussel to open it out like and envelope.
  • To prepare the marinade simply add all the ingredients into a blender and blend until all the herbs have been mixed through the wine.
  • Place the leg in a roasting dish or similar and cover with marinate for a maximum of 2 hours. If you are preparing this in advance it's important to remove the lamb from the marinate as the flavors will get very strong and over powering.
  • To cook the lamb keep the BBQ at a low temperature in order to get the heat through the leg before the outside begins to char. Continuously turn the leg through out cooking and have a spray bottle of water to hand to quench and flames from dripping fat.
  • Over a medium to low heat the leg should take 30 to 40 minutes to cook.
  • Leave the meat to rest for a few minutes before carving.
  • To prepare granny's potatoes:
  • Chop the peeled potatoes into evenly sized chunks and deep fry them until cooked through and golden. In a pot fry the garlic, shallots, bacon and thyme.
  • While the pot is warm add the fried potatoes and turn them so as to cover them with the other ingredients.
  • Place a lid on top and allow them to sit for 5 minutes to soak up all the juices. When your ready to serve sprinkle with the freshly chopped parsley and a little rock salt.
  • It is possible to fry the potatoes before hand and bring them to your BBQ, just remember they will take a little longer to reheat in the pot.
  • To prepare the summer salad:
  • Firstly ensure that the leaves are fresh, washed and dry. Blanch the beans in hot water for no more than 2 minutes and immediately place in cool water, strain well before adding to the leaves.
  • In a salad bowl put all the remaining ingredients except the oil and lemon. Season the salad well and squeeze the lemon over followed by the oil.
  • Toss lightly and serve.
  • Presentation:
  • The best way to serve a BBQ is to let everyone help themselves. Carve the lamb in slice and arrange on a plate, garnish with a little fresh Rosemary.
  • Serve the potatoes in a large warm bowl with the salad along side. Couple all this with a warm banquette and a cool glass of Sauvignon Blanc and you have the perfect Summer Evening BBQ. Enjoy!

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