Grilled leg of lamb with spinach and broad beans


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Begin by marinating the lamb the day before. Mix together the crushed garlic, rosemary and black pepper in a small bowl, then rub this into the cut side of the lamb. Place the meat in a shallow dish and pour over the lemon juice and olive oil. Turn the meat over a couple of times to make sure it is coated, then cover and leave to marinate at room temperature overnight, turning the meat occasionally if possible
The next day, light a charcoal barbecue or heat a large griddle pan until very hot. Remove the meat from the marinade and pat dry. Season with salt, then carefully place the meat on the grill and brown on both sides
Lower the heat and continue to grill until the meat reaches the desired degree of pinkness, turning once. Allow at least 8 minutes per side for a relatively rare finish; more if you like your lamb well-cooked. Rest for 20 minutes in a warm place before serving
While the lamb rests, pod the broad beans then blanch them in plenty of boiling water for about 5 minutes. Drain, season and toss with a generous amount of extra virgin olive oil while still warm and set aside
Heat 2 tablespoons of extra virgin olive oil in a large saucepan with the garlic and chilli. When the garlic is golden, add the spinach, stir and cover. Allow the spinach to steam over a high heat, stirring from time to time, for about 5 minutes or until cooked. If excessively wet, drain the extra liquid away. Season, then stir in the broad beans
To serve, carve the lamb into thick slices and divide between 6 plates. Add a spoonful of the broad beans and spinach alongside, then drizzle with more extra virgin olive oil. Garnish with a lemon wedge
  • 1 lemon, cut into wedges
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