It’s BARBIE time

BARBECUED LAMB LEG WITH THYME AND HARISSA DRESSING

SERVES 4-6 PREP AND COOK: 50 MINS

1.5kg butterflied leg of lamb
⅓ cup olive oil
2 tsps fresh thyme leaves
2 garlic cloves, crushed
2 tblsps lemon juice
2 tsps harissa spice blend
500g mixed heirloom cherry tomatoes, halved
¼ red onion, thinly sliced
½ lemon, peeled, pith removed, sliced into thin rounds
2 tblsps extra virgin olive oil
1 tblsp sherry vinegar Extra fresh thyme, to serve

1 Trim fat off lamb, leaving on the skin. Combine 2 tblsps of oil with thyme and garlic in a bowl. Season with salt and pepper. Rub over the lamb.

2 For dressing, combine remaining oil in a heatproof dish with juice and harissa.

Cook lamb,