Barbecued lamb with tomatoes and courgettes

Babiche Martens

A leg of lamb, a barbecue and a few simple flavours found in most kitchens is all you need. The key is to ensure the lamb stays moist and tasty. Serve hot or at room temperature with mashed new potatoes and a drizzle of your finest olive oil - scrummy.

The lamb

1 kg	Butterflied boneless leg of lamb (Main)
4	Garlic cloves, crushed
2 tsp	Wholegrain mustard
¼ cup	Fresh rosemary, chopped
1	Lemon, zest and juice
2 Tbsp	Olive oil
4	Courgettes, cut lengthways
4	Tomatoes, cut into thick slices
¼ cup	Basil leaves

The dressing

2	Free-range egg yolks
1 tsp	Wholegrain mustard
½	Lemons, juice of
½ cup	Olive oil
¼ cup	Fresh mint, chopped

Directions

1. Place the lamb, garlic, mustard, rosemary, lemon and 1 Tbsp olive oil into a large bowl or sealable plastic bag. Toss until the lamb is well coated, cover and refrigerate for at least 2 hours, preferably overnight. Remove from fridge 1 hour before cooking.
2. To make the dressing, place the yolks, mustard and lemon into a blender. Drizzle in the oil slowly until you have a thick but pourable consistency. Add the herbs and season with salt and pepper.
3. Preheat a barbecue to a medium heat.
4. Cook the lamb for 20 minutes each side or until done to your liking. Remove, cover and set aside.
5. Place the remaining oil on the barbecue. Season the courgettes and cook for 3 or 4 minutes each side until golden and delicious.
6. Place the tomato slices on a platter. Add the courgettes and top with slices of lamb, drizzle the dressing over and garnish with basil.