Michel Roux's BBQ'd Butterflied Leg Of Lamb

Ingredients

• Marinade:
• 1 leg of lamb, butterflied
• 2 Bay leaves
• 1 Tbsp Thyme leaves
• 1 Tbsp marjoram leaves
• 2 sprigs Rosemary, finely chopped
• 3 cloves new season Garlic
• Extra virgin olive oil
• Salt and pepper
• Vegetables:
• 2 fennel bulb, trimmed, cored and cut into wedges
• 4 new season turnips, peeled and quartered
• 24 baby carrots, peeled and trimmed
• Green Sauce:
• 3 Tbsp Chives, finely chopped
• 3 Tbsp Mint leaves, finely chopped
• 1 handful parsley leaves, finely chopped
• Large handful Basil leaves, finely chopped
• 2 Tbsp Tarragon, finely chopped
• 2 tsp Red wine vinegar
• 1 heaped tsp Dijon mustard
• 150 ml Extra virgin olive oil

Instructions

1. 1

   Prepare BBQ – cook the leg of lamb for 30 minutes or so.

2. 2

   Remove from the BBQ and leave the lamb to rest.

3. 3

   While the lamb is resting, make the green sauce. Chop or pulse herbs in a food processor along with the remaining ingredients.