1 boneless leg or shoulder of lamb (up 2kg)

Chilli And Mustard Crust

3 tb Dijon mustard 1/2 ts Freshly ground black pepper
1 tb Plain flour 1/2 ts Salt
1 tb Soy sauce
1 tb Hot chilli sauce
1 tb Olive oil


1 Mix together the mustard, flour, soy sauce, chilli sauce, olive oil, rosemary, salt and pepper to make a smooth, thick paste. 2 Smear the paste all over the lamb and cook on medium coals for 40 minutes, turning every 10-15 minutes until crusty and browned on the surface but still a bit pink in the centre.
This is a fantastic recipe I saw Ainsley Harriot do on his BBQ Show. It has been a hit at my BBQ’s ever since.