We are with Heston Blumenthal at his home in France as he creates the ultimate barbecued leg of lamb. Mouthwateringly tender, Heston takes the meat right back to basics using minimal ingredients and wood and homegrown herbs from his back garden.

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Ingredients:
1 British extra trimmed whole boned leg of lamb, approx. 1.2kg
1 handful Leftover olive stones, optional (see tips)
25g pack rosemary, or a handful from the garden
25g pack thyme, or a handfuls from the garden

To view the full recipe |

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