I love lamb winter or summer but particularly in the summer when I use a charcoal grill to roast a whole leg on the bone or butterflied. I stud the charcoal base with smoking woods. And I generally make a seasoning paste of parsley, garlic, thyme or rosemary, mustard and olive oil whizzed in the food processor until it’s the texture of a well made pesto. I rub this over the lamb.
Leg of lamb prepared for roasting on a bed of potatoes and a few local carrots
