Ingredients (makes 1 Lamb leg butterflied)

• MARINADE:
• 1 Lamb Leg butterflied
• 1 Red onion chunked
• 1 Garlic head chopped
• 3Tbl Red wine vinegar
• 3Tbl Worcestershire sauce
• 2Tbl Oregano dried
• 4Tbl Harissa seasoning
• Salt and pepper
• Olive oil
• GARNISH:
• Lemon, juiced
• Oregano dried
• Olive oil
• Sea salt flakes

Method

1. Place marinade ingredients in large bowl and place in fridge for a minimum four hours (preferably overnight).
2. Take your lamb out of the fridge an hour before cooking. Turn your barbecue on medium heat 10 minutes before cooking.
3. Cook the lamb 15 minutes on each side with the barbecue lid on. Cover with foil and rest for 15 minutes before carving and serving. Garnish with olive oil, sea salt flakes, lemon juice and dried oregano.