1 butterflied boneless leg or shoulder of lamb 

For the marinade

2 Tbsp oil

3 garlic cloves, peeled and crushed

1 tsp grated fresh ginger (or 2 tsp ground ginger)

1 Tbsp teriyaki marinade (or light soy sauce)

Rind and juice from 2 lemons

1 Tbsp hoisin sauce (optional)

Combine all the marinade ingredients in a large shallow dish. Lay butterflied lamb out flat, boned surface uppermost. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg or shoulder, leaving a 5mm fat border on the skin side.

Put meat into marinade and spoon over the liquid to ensure even coverage. Marinate the prepared lamb for 2-3 hours in a cool place, or cover and refrigerate overnight. (Remember to remove from fridge 2 hours before cooking.)

Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and allow to stand for 10-15 minutes, covered, in a warm place, before carving.

Serve with your favorite barbecued vegetables (e.g. capsicums, courgette, onions, eggplant, mushrooms, etc), potatoes, a salad, and maybe freshly baked bread.

Serves 8-10