This is one of my stand-by favourites if I've got people coming over.

Get your butcher to butterfly your leg of lamb, or half leg if you don't need the whole. I like to use Shetland lamb if i can get my hands on it.

Marinate it in:

Red wine, olive oil, whole head of garlic unpeeled but cut in half, lots of fresh rosemary, ground cumin, ground coriander (cilantro), worcestershire sauce, the rind/juice of a lemon, maldon salt and lots of cracked black pepper. Marinade for at least 4 hours, but overnight is better.

I set a full chimney full of charcoal.

I tend to cook over direct heat with the lid closed, as I like the outside to be a little crunchy and caramelised. Cooking time depends on the size of the leg and whether your butcher has buttenflied it evenly - but I usually work on 30 - 40 mins for medium well.