1 lamb leg butterflied (ask your friendly neighbourhood butcher)
8 cloves of garlic
2 sprigs of rosemary
1/2 cup of pitted black olives
1 Tbs salt
1 tsp cracked pepper
1/4 cup olive oil
2 Tbs red wine vinegar
2 large handfuls of red view sorrel
2 large handfuls of radicchio
Preserved Lemon Ingredients:
1/2 cup salt
1 cup fresh lemon juice
Cut into wedges and massage salt into the lemons. Place lemons into glass jar and leave to preserve for 3-4 weeks.
Grate both lemons for the zest and pick rosemary. Add all ingredients (apart from the lamb) into a blender or food processor and blend for 20 seconds. Rub the entire lamb leg all over with the marinade, being sure to get into all of the spaces. Cling wrap and leave in the fridge for 24 hours.
Pre-heat Weber Q to 220 C and put lamb into a cooking tray with a wire rack in the bottom. Cook for 10 minutes, then turn to lowest setting. If the lamb starts to caramelise too fast, cover with aluminium foil.
Let the lamb cook for a further 45 minutes, then remove lamb from the Weber and leave to rest with foil on top for 20-25 minutes. This will help retain the juices.
Carve and serve, using the juices in the tray to pour over the top. Garnish with sliced preserved lemons, sorrel and radicchio.