600g thinnish piece boneless leg of lamb
1 tablespoon olive oil
1 teaspoon creamy Dijonnaise mustard
3 cloves garlic, peeled and thickly sliced
few sprigs rosemary and oregano
freshly ground black pepper to taste
1 teaspoon flaky sea salt, plus extra for sprinkling over cooked lamb

This prime lamb dish is quick to cook and even more quickly gobbled up. Serve with salad, in buns or sliders, or with vegetables such as eggplant and peppers/capsicums. I like it on grilled sourdough spread with a cannellini bean dip and salad leaves and topped with fried or barbecued eggplant slices and grilled or slow-roasted tomatoes. Scrumptious.

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1.Pat meat with paper towels to absorb moisture. Trim if necessary.
2.Put oil, mustard, garlic, herbs and seasonings in a dish and stir together.
3.Add lamb and coat it all over with the marinade.
4.Cover lamb with a food umbrella or similar and leave at room temperature for about 40 minutes.
5.Preheat a covered barbecue or, if your barbecue doesn’t have a hood, improvise using an upturned heavy-duty roasting tin.
6.Toss lamb one more time in marinade, picking off and reserving garlic and herbs.
7.Place lamb fat-side down on barbecue and strew the top with the garlic and herbs.
8.Lower barbecue hood and turn gas to low. Cook for 7 minutes.
9.Turn lamb over and cook for a further 5 minutes.
10.If the lamb weighs more than 600g you may not necessarily have to cook it any longer – it is the thickness of the meat, not the length of it, that affects the cooking time.
11.When the lamb feels flabby to the touch, it is rare. When it feels springy it is medium-rare. If it feels firm, it is medium and if it feels hard it is well done. It will continue to cook a little more as it rests and will remain juicy.
12.Remove lamb to a board and sprinkle all over with salt.
13.Rest lamb for 5–7 minutes, then slice thinly.

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