Method

Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before slicing.

While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard, vinegar and remaining oil.

To serve

Toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.

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Preheat the oven to 220°C conventional bake.

Green herb paste

Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.

Lamb

Open out the lamb, trim off excess fat and skin and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.

Beetroots and dressing

While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside.

To serve

Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.

Serve with a jug of gravy.

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Method

Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.

Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.

To make Herb mayonnaise:

Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

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