We like it with a couscous salad and when the crowd is a little bigger some crunchy wedges are also a hit and make the meal go a little further. If you are feeling lazy, buy frozen wedges, but real wedges aren't that hard to do in the oven. Par boil the wedges before popping them in the oven to roast, to finish sprinkle with some Maldon Sea Salt mmmm.
Save a generous amount for pouring over at serving time. Preheat the BBQ grill and brush with oil. You may thread skewers through the lamb to hold its shape. Grill with the skin side down first, brushing with the marinade. Lower the heat and cook until the first side is browned, painting the surface at least 2 - 3 times. Turn over and cook the other side. This should take approx 45mins. At this stage the thinner parts of the lamb will be well cooked but the thicker parts should still be pink in the middle generating the most taste.