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.”