Mark Hix’s lamb on the spit

Mark Hix finds the best way to roast lamb is outdoors.

Lamb on the spit (serves 6–8)

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

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.

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