b'SEASONAL FEATUREBarbecued leg of spring lambServes 6 Skill Level - Easy Cooking Time - 1 Hour 30 MinIngredients Method1 leg of lamb 1. Start by making the cure. Use a spice grinder or mortar and pestle to grind togetherthepeppercornsandjuniperberries.Removetherosemaryleaves from the stems, roughly chop, and combine in a large bowl with the remaining For lamb cure ingredients50g of black peppercorns 2. Using a very sharp knife, de-bone the lamb leg and break it down into the 3 main muscles. Trim off any sinew and connective tissue. If you are not confident 10g of juniper berries with this step, your butcher can also do this for you1/2 fresh rosemary, bunch 3. Place the prepared lamb into the curing mix, coat well and transfer everything into a large resealable bag or vacuum bag. Seal tightly and leave to cure for 12 1 garlic clove, crushed hours60g of pink salt, or table salt 4.After12hours,removethelambfromthebagandrinseoffallexcess 250g of sea salt marinade under cold running water for 5 minutes. Pat dry and set aside at room temperature for half an hour130g of dark brown sugar 5. Light the coals in a barbecue, allow to flame then leave to die down slightly 5 bay leaves to medium-high heat. Start to cook the lamb at the edge of the barbecue and slowly brown until evenly coloured all over, turning frequently10g of nutmeg, freshly grated6. Cook for 45-60 minutes, until (if you have one) a meat thermometer or probe reaches 50C when inserted into the middle of the meat. At this point, remove it from the barbecue and allow it to rest for 10-15 minutes until it reaches an internal temperature of 54C. Carve the meat and servewithorganicseasonalpotatoesand spring vegetables6 .The Networker Spring 2023'