cbconranrecipe

Wood Roast Leg of Lamb by Terence Conran
wood roast leg of lamb
		For about 6 or 8 people, depending on the size of the leg, and how hungry the people are:
1 leg of lamb 4 cloves of garlic A few sprigs of rosemary and thyme 20g rock salt Black pepper		Get your butcher to 'butterfly' the lamb, that is to take out all the bones and open it up. About three hours before you want to cook the lamb light the fire and keep it going until you have a nice bed of really hot cinders and no flames.

Meanwhile mash the garlic, rosemary and thyme with the rock salt in a pestle and add a few drops of olive oil - not too much - just enough to make a bit of a paste. Smear this on the lamb, both sides, grind some black pepper on it and leave in a cool place until time to cook. Depending on the size of your grill,, you may need to cut the lamb into 2 pieces. Put the lamb on the grill, gat side down and cook it for about 15 minutes - it will flare up from time to time, bat a good device is to have a spray bottle of water to extinguish the flames as they happen. Turn the lamb over and cook the other side for about 10 to 15 minutes, depending on how pink you like the meat. when it's cooked allow it to rest for about 10 minutes then carve into thickish slices. It should be charred on the outside and pink in the centre. Serve this with baked potatoes or pommes dauphinoise and a green salad.