Leg of lamb, butterflied (ask your butcher to help)
1 glass of red wine
1 garlic bulb, split into cloves and crushed
1 orange, sliced
5 sprigs of rosemary, bruised with the back of a knife
Pinch of chilli flakes
Pinch of freshly ground black pepper
Pinch of salt
1. Lamb high iron content makes it one of the best meats for muscle repair. Place the lamb in a plastic bag along with the other ingredients. Massage the wine and spices into the meat through the bag, then leave it to the marinate in the fridge overnight. Not only does the rosemary complement the earthy taste of lamb, it will help you digest all that barbecued protein, too.
2. Bring the lamb to room temperature, then barbecue for 30-40 minutes, turning it frequently. Leave it to rest for 10 minutes, then carve and wait for the plaudits.