Once you've had our best-ever grilled lamb recipe, you'll never want burgers again

Once tried, you'll return again and again to this, our best-ever grilled lamb recipe, for every summer barbecue menu.

For best results, start this fabulous recipe the day before you want to serve it. That will give the marinade lots of time to flavor the meat, and it'll save you time on the day.

Pair it with our bulgur wheat salad for a winning combination.

Ingredients

• Serves 6-8
  • 1 tsp whole black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • Zest of 1 lime
  • 1 tsp paprika
  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt
  • Leaves from 1 bunch oregano
  • 6 garlic cloves, peeled and crushed
  • 2 red chillies, chopped
  • 2kg leg of lamb, butterflied and bone removed

The Homes & Gardens method

1. In a small pan, toast the peppercorns, fennel and coriander seeds for 30 seconds, or until they become fragrant and begin to pop.
2. Transfer to a pestle and mortar or small blender and grind to a fine powder.
3. Tip into a large bowl and mix with the lime zest, paprika, 6 tbsp olive oil, vinegar, chipotle paste (we rate Amazon's Gran Luchito Mexican Chipotle Chili Paste) and a large pinch of salt. Stir in the oregano leaves, garlic and chillies.
4. Lay the lamb flat on a baking tray and massage the marinade into the meat. Cover with Saran Wrap and leave overnight in the fridge.
5. Remove from the fridge an hour before cooking, and fire up the grill.
6. Cook the lamb on the grill, turning every 10 minutes, for 40-45 minutes. Transfer the cooked lamb to a board to rest for 15 minutes.
7. Slice the lamb and serve.

Once you've sliced the lamb, you can place it on top of our bulgur wheat salad for a wonderful combination.

With this bulgur recipe, you will have some remaining onions and carrots to scatter over the lamb for color, plus remaining dressing on to serve up on the side, too.