Lemon thyme and fennel butterflied leg of lamb

Method

1. Cut and open up any thicker areas of meat so that it is all about 4-5cm thick. Mix all the other ingredients (apart from the chips) together in a large shallow dish, add the lamb and coat well. Cover and marinate at room temperature for 1 hour, or chill and marinate for up to 24 hours.
2. If using a charcoal barbecue, light about 30 minutes before you want to cook. For a gas barbecue, preheat 10 minutes beforehand.
3. Lift the lamb out of the dish, let the excess oily marinade drain away, then lay on the barbecue. Cook over a direct high heat for 25-30 minutes, turning occasionally and moving away from any flare-ups, until well-coloured but pink and juicy in the middle. Test by making a cut in the thickest part and check if cooked to your liking or test by pushing in a meat thermometer – it should read 60°C. Cook for longer if you like.
4. Transfer the lamb to a board, cover and rest for 5 minutes. Carve into thick slices and serve with chunky chips.