Deboned leg of lamb

1. Put deboned leg of lamb in a large glass dish and add the olive oil, garlic, rosemary, lemon juice and zest, Worcester sauce, and freshly ground black pepper. Marinate meat in the mixture overnight.

2. Cook the leg of lamb over medium hot coals for about 20min, depending on how you want it done, season the meat to taste with salt and leave it to rest in a roasting tin for about 15min, keeping it slightly warm

3. carve the leg of lamb. Pour the pan juices into a small saucepan and add the cream. Bring mixture to the boil and simmer until it thickens

4. serve with the sauce, mixed vegetables and potatoes.