Fresh flavours

Jenny’s famous butterflied barbecue lamb

This recipe, from my wonderful sister-inlaw Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.

Serves 6-8

butterflied (boned-out) leg of lamb olive oil soy sauce garlic cloves, peeled and crushed small red chillies, finely chopped (include the seeds) malt vinegar