1.3kg/3lb lean butterflied leg of lamb
Freshly milled black pepper
5ml/1tsp garlic infused oilt
4-6 large fresh sage leaves, finely chopped
50g/2oz bacon lardons or pancetta cubes, finely chopped
30ml/2tbsp olive oil
In a small bowl, mix the sage and bacon lardons or pancetta cubes together.
Preheat the oven to Gas mark 7, 220°C, 425°F.
Place the lamb on a chopping board, season and make several slits over the surface.
Spread the sage mixture all over the joint on both sides and press well into the slits. Drizzle with the oil.
Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossed through the lamb.
Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
Alternatively, place on a prepared barbecue not too close to the coals for about 40-50 minutes.
Slice the lamb and serve with a tossed green salad.
Recipe adapted from: Good Food