lovely produce. foraged herbs (bay leaf, rosemary, parsley) , lemons, local honey, home made BBQ sauce, salt, pepper, Lamb Leg, good olive oil
usually a recipe for spring, but this July we just had the most amazing "spring day" on the farm.
take the lamb and do your best at de boning it. Just try to make sens of the joints and the lines of the bones if you haven't done it before. Despite what you may hear, you can't actually fail completely. it may be a bit messy, but be confident with a sharp knife and use your fingers to find the lines of the bone an watch for the little blade of bone in there too which is a doozy. 
chop some rosemary 
mix it with some honey and BBQ sauce. there is a good recipe in a recent Jamie cookbook I think? google maybe? certainly don't turn to this blog for proper recipes! 
marinate 
seal skin side down, pre heated, then on a low heat let it crackle away for quite some time. 
place the bones on the grill, low heat. rosemary sticks too
turn the lamb over and rest the uncooked side over the bones, so it does not gain contact with the grill. 
garnish and close the hood for 45 minutes/an hour. 
pepper it well. serve with a rustic salad of haloumi, tomato and leaves, lemon, chopped parsley and sea salt. some natural yogurt would work well too. some steamed potatoes under the lamb in this instance. 
as you can see, this is to be served medium-well. Don't worry, it doesn't go dry, its amazingly tender and sticky. slice it 1cm (ish) 
a touch more home made BBQ sauce
some home made rye with lashings of home made butter. 