Some flavours don’t need to be messed with, they are classic for a reason. A prime example is lamb, garlic and rosemary. Most flavours can, however, be enhanced through the simple application of fire!

This butterflied leg of lamb is a good way to practice your knife skills if you bone your own. Remember to use the bone for a stock. A sharp knife is necessary for removing the bone and studding the flesh with garlic and herbs.

For the BBQ you will need indirect heat. If you have a big barrel BBQ light the coals on just one side and cook the lamb on the other. If you don’t have a BBQ or the weather is against you brown the meat in a large pan first then roast in the oven.

Step 1 - Bone your meat

• If you have a good butcher, ask for a leg of lamb butterflied

• If not, grab a sharp flexible boning knife

• Move slowly and carefully around the bone with small cuts and work the bone free

• Trim any big pieces of fat and gristle

• Cut into the thick part of the leg and open out like a book so you end up with an even thickness of the meat

Step 2 - Flavour the flesh

• Slice three or four cloves of garlic into small shards

• Cut a slit into the meat, don’t go all the way through, and stuff with a piece of garlic and a sprig or rosemary

• Do this as many times as you have patience on both sides of the meat

• Give each side a good seasoning with salt and pepper

• Rub in some olive oil, drizzle on some alcohol and leave to marinade whilst you get the fire ready

Step 3 - BBQ!

• Build an indirect fire and heat the coals to white hot

• Pop the lamb on the side without coals and shut the lid

• Roast the lamb for around an hour, keep an close eye on it

• An internal temp of around 54C for medium rare

• Don’t skip the all important rest - up to an hour under foil, and remember the meat will keep cooking to a perfect medium

Slice thickly and serve, here I barbecued some slices of aubergine brushed with olive oil with feta crumbled over.

 Ingredients - Butterflied BBQ leg of lamb

• 1kg leg of lamb

• 4 cloves garlic

• 1 bunch rosemary

• Salt and pepper

• Olive oil

• Dry sherry, white port, white wine, whatever you have to hand