Ingredients
1 leg of lamb, butterflied


Marinade
Bunch of woody herbs (rosemary, thyme, marjoram, oregano, fresh bay), chopped
1 lemon, skin peeled into strips with a vegetable peeler then chopped into shards
Juice of 1 lemon
5 cloves of garlic, chopped
Glug of olive oil
Salt and pepper


Instructions
Mix the marinade ingredients together with a generous pinch of salt and pepper in a small bowl. Put half to one side before rubbing the remaining half into the leg of lamb. Do this at least an hour before, but you can leave it overnight in the fridge, in a covered dish or ziploc bag.
Light your grill and set it up for two zone cooking – a full chimney of lit charcoal on one side of the grill with the other side of the grill left empty (if you're using a gas grill, just light the burners on one side only).
When the coals have ashed over completely, get your lamb onto the grill on the side, turning every now and again to get a nice sear on all sides.
Once it’s nicely seared, you can finish it on the indirect or cool side with the lid down. You can flip it every now and again and baste with the reserved marinade. A nice flourish is to tie a small bunch of rosemary and thyme to the end of a wooden spoon to use as a herby basting brush.
It might take 20 minutes to cook it to rare, up to 40 minutes for medium, but every grill is different. The best way to cook it exactly to your liking is to use a probe or a meat thermometer. Rare will be 48˚- 54˚, medium rare 55˚- 59˚ and medium 60˚- 66˚.
When the lamb is cooked to your liking, remove and let it rest for 10 minutes before slicing and serving.

Crispy Potato Salad

Ingredients

1kg baby potatoes
3 tablespoons mayonnaise
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
½ small red onion, sliced thinly
Handful of chopped capers (you can substitute dill pickles if you like)
Small bunch of parsley, chopped
Small bunch of tarragon, chopped
Small bunch of dill, chopped
Salt and pepper

Preheat the oven to 220˚.
Parboil the potatoes in salted water for 3-5 minutes. Drain in a colander and leave until cool enough to handle.
Heat an oven tray or cast iron skillet on the hob with a generous glug of vegetable or sunflower oil.
Cut the potatoes in half and carefully lower them into the oven tray, turning them to make sure they all get a good coating of oil. Place the tray on the middle shelf of the oven for 45 minute or until the potatoes have developed a beautiful brown crust. Turn them occasionally.
While the potatoes are cooking, whisk the rest of the ingredients together in a large salad bowl, check the seasoning and add salt and pepper to taste. Reserve a small handful of the chopped herbs.
Remove the potatoes from the oven and add them to the dressing, turning them to coat evenly. Sprinkle with the remaining herbs and serve immediately.