MARINATED LAMB LEG WITH CHICKPEA SALAD & GARLIC YOGHURT DRESSING

SERVES 4–6

I adore the wonderful Mediterranean flavours with this lamb leg but you can keep it even more simple serving the marinated lamb with roast or boiled vegetables. You can also replace the chickpeas with tinned or cooked white beans or lentils. The lamb leg can also be roasted in the oven with the same flavourings.

1.5 kg (3 lb 5 oz) boneless leg of lamb

1 lemon

MARINADE

2 tablespoons chopped flat-leaf (Italian) parsley

1 teaspoon chopped thyme

2 tablespoons chopped oregano

3 garlic cloves, finely chopped

125 ml (4 fl oz/½ cup) extra virgin olive oil

1 teaspoon finely grated lemon zest

sea salt

GARLIC YOGHURT DRESSING

250 g (9 oz) sheep’s milk yoghurt

2 garlic cloves, finely chopped

juice of 1 lemon

sea salt and freshly ground pepper

CHICKPEA SALAD

300 g (10½ oz) tinned chickpeas, drained and rinsed

1 garlic clove, crushed

½ teaspoon ground chilli powder

3 tablespoons extra virgin olive oil

juice of 1 lemon

sea salt and freshly ground pepper

Lay the lamb flat on a board, skin side down, and cut the two large muscles almost in half so you can open them up. You should have a rectangle of lamb about 3 cm (1¼ inches) thick. (You can ask your butcher to do this for you.)

For the marinade, place all the ingredients in a large bowl and mix well. Add the lamb and turn a few times to coat. Cover and refrigerate for 6 hours or overnight, turning occasionally.

Remove the lamb from the fridge several hours before cooking.

For the garlic yoghurt dressing, combine all the ingredients in a bowl and mix well.

For the chickpea salad, combine all the ingredients in a bowl and stir to coat the chickpeas.

Preheat a grill (broiler) or barbecue to medium–high. Place the lamb on the barbecue and pour the marinade over the meat. Cook for 8 minutes, then turn and cook for a further 8 minutes. Transfer the lamb to a plate to rest in a warm place for 10 minutes. Carve into slices.

To serve, place some chickpea salad on each plate, and top with the sliced lamb. Add a dollop of yoghurt and a squeeze of lemon, and spoon any juices over the top.