The best way to barbecue lamb

Take a butterflied leg or half leg of lamb. Marinade in the following

• Sprigs of rosemary
• Juice of three lemons
• Juice of two oranges
• Four cloves of garlic, crushed
• Couple of tablespoons of redcurrant jelly

You can adjust the quantities depending on the amount of lamb you have. Leave overnight.

Cook on a hot barbecue until seared on both sides. Then put in a pre-heated oven (180C) for ten minutes. Slice, and eat with tatziki, salad and pitta bread.