Lamb on the spit (serves 6–8) Ingredients 1 leg of lamb with the bone removed (not rolled and tied, just left flat) 6 cloves of crushed garlic A handful of chopped rosemary Sea salt and black pepper
For the green sauce A couple handfuls of mint, parsley and basil 2 cloves of crushed garlic About 150ml–200ml olive oil 100g capers 3tsp–4tsp Dijon mustard
Method Preheat a barbeque and get the coals white. Rub the garlic, rosemary, salt and pepper into the lamb. Cook on the barbeque for about 15–20 minutes on each side, depending on the thickness, then leave somewhere warm to rest.
Meanwhile, blend all of the ingredients for the green sauce as coarsely or as smoothly as you like.
Slice the lamb into thickish chunks and serve with the sauce separately or on the plate.
Credit: Michael Powell
Rachel Green's raspberry Queen of Puddings
Celebrity chef and committed ambassador of British produce, Rachel Green reveals a delicious recipe for a summertime treat.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
A mouthwatering recipe for lamb rump with asparagus and broccoliNick Deverell Smith, head chef at The Churchill Arms, shares one of his favourite recipes for lamb.
-
Kofta curry with stuffed parathas and cucumber raitaThese curried delights will always be welcome.
-
Crusted rack of lamb with nettle-swirled hummusSwirled into hummus and served with roasted rack of lamb or blended into soup, just two of our favourite nettle recipes to try.
-
Fragrant lamb tagine with cauliflower couscousPulsed into couscous and served with succulent lamb or mashed with Pecorino, just two of our favourite cauliflower recipes to try.
-
Spiced-lamb pizza with roasted purple-sprouting broccoliRoasted and scattered over spiced-lamb pizza or stirred through monkfish pizza, just two of our favourite purple-sprouting broccoli recipes to try.
-
Lemon and rosemary leg of lamb with harissa runner beansServed with lemon and rosemary leg of lamb or blended into hazelnut pesto, just two of our runner bean recipes to try.
