ROAST OF THE MONTH
“Butterflied leg of lamb is one of my favourite joints to cook on the barbecue. It has a real sense of theatre, especially once carved and presented, and it’s ideal for sharing with a crowd. Charmoula has a herby sharpness that cuts the richness of the meat perfectly. I serve this lamb with mejaderah, a comforting dish of rice and lentils, to soak up the meat juices and marinade, but a good, crusty loaf of bread or some flatbread would also work well.”
JOSH KATZ
NEXT MONTH
We loved this dish so much we asked Josh to do another. Next up it’s his harissaspiced pork loin
Barbecued leg of lamb with green charmoula, garlic yogurt, mejaderah and charred aubergine
RECIPE: JOSH KATZ. FOOD PHOTOGRAPH: STUART WEST. FOOD STYLING: ELLA TARN. STYLING: VICTORIA ELDRIDGE
SERVES 8-10. HANDS-ON TIME 1 HOUR 20 MIN, BARBECUE TIME 20 MIN, PLUS MARINATING
MAKE AHEAD