1 boned leg of lamb, 1.2–1.4 kg, trimmed of excess fat and butterfl ied (ask your butcher to do this for you)

3–4 cm piece ginger, peeled and thinly sliced

6 cloves garlic

zest and juice of 1 lemon

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

1 tablespoon sea salt

2 tablespoons Dijon mustard

1/3 cup (80 ml) neutral oil Chinese green vegetables, to serve

1. Combine all ingredients except lamb and vegetables in a food processor and blend to a smooth paste. Place lamb in a large shallow dish and coat both sides with the paste. Cover with plastic film and marinate in the fridge for 4–12 hours. Bring the meat to room temperature by removing from the fridge half an hour before cooking.

2. Cook lamb on a preheated lightly oiled fl at grillplate over medium–high heat for about 10–15 minutes on each side, or until done to your liking, basting with any remaining marinade until the last 5 minutes of cooking.

3. Remove lamb from barbecue and rest on a plate, loosely covered, for 10 minutes before serving. Serve with steamed Chinese green vegetables.