Dive into Andy Kennedy's BBQ recipe of Apricot, Honey and Ginger glazed Leg of Lamb paired with crispy hasselback potatoes for a flavourful feast

Ingredients

Lamb & Glaze

2kg organic leg of lamb

2 tbsp olive oil

125g dried apricots, soaked in boiling water for 1 hour

3 tbsp of runny honey

1 tsp ground ginger

4 tbsp of fresh mint leaves, chopped

Hassselback potatoes

12 medium-sized Maris Piper potatoes

3 tbsp of olive oil

Sea salt 

4 cloves of garlic finely chopped

100g salted butter

2 tbsp of rosemary leaves, roughly chopped

Method

Lamb & Glaze

1. Pre-heat your BBQ to a steady 200°C  

2. Coat the lamb with olive oil and season well with salt and pepper

3. minutes. If possible, insert a meat thermometer to monitor the temperature. 

4. While the lamb is cooking, prepare the apricot glaze.

5. Drain the apricots and place in a food blender along with the honey, ginger and mint. Then blitz to a pulp.

6. Once the lamb has cooked for 90 minutes, spread the apricot glaze over the meat and cook for around 30 minutes more (or until the internal temperature of the meat reaches 55°C). This will give you a medium rare cook. If you want it medium take it to 60°C.

Hassselback potatoes

1. Place each potato between two wooden spoons or chopsticks and slice through each potato, 3-4mm apart. It’s important not to cut all the way through.

2. Place the potatoes on a baking tray, coat with olive oil and season with salt. Put the tray on the BBQ, cook for 30 minutes

3. Meanwhile, melt the butter and mix in the garlic and rosemary

4. After 30 minutes, brush the melted butter mix over each potato, try to gently work the butter in between the slices.

5. Roast for a further 20-30 minutes, until the potatoes are crisp on top and soft inside.

6. Serve the lamb and potatoes with a mixed leaf salad, cherry tomatoes, pomegranate seeds and cucumber shavings. Dress with a vinaigrette.