Barbecued Lamb Leg with Lentil and Spinach Salad

Preheat the barbecue flat-plate or char-grill plate to hot.

Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.

Combine 1 tbsp oil and thyme, rub over both sides of the lamb, and then season with salt and pepper.

Place the lamb on the barbecue, reduce heat to moderately-hot.

Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes.

Cover lamb loosely with foil and rest it for 10 minutes before slicing.

While lamb is cooking, make the salad.

Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened.

Add the lentils and stir gently to warm through, remove pan from heat.

Whisk together the mustard, vinegar and remaining oil.