Enjoy a beautiful BBQ for two with this sumptuous centrepiece
Prep:20 mins
Serves 2
2 tbsp soft light brown sugarjuice and zest 1 lemon125ml olive oil8 tbsp balsamic vinegar2 garlic cloves, crushed4 tbsp chopped minthalf boneless leg of lamb, about 400g/14oz
STEP 1Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.STEP 2Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.STEP 3Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction – this makes it really easy to turn the meat on the barbecue.STEP 4Heat a barbecue or griddle pan until it’s a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.
