Rick Stein served up a tasty BBQ butterflied leg of lamb with rosemary, thyme and pimenton on Rick Stein’s Cornwall.

The ingredients are: 1 x 2.5kg leg of lamb (see directions below on how to remove the bones).

For the marinade, 1 large garlic clove, finely chopped, 1 tsp dried red chilli flakes, 6 tsp chopped rosemary, 6 sprigs thyme, leaves picked, 1 fresh bay leaf, finely chopped, 1 lemon, juice only, 2 tbsp Thai fish sauce, 2 tbsp pimenton (Spanish sweet smoked paprika), 6 tbsp olive oil, 1 tsp flaky sea salt and ½ tsp coarsely ground or crushed black pepper.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.