Light your BBQ around an hour before you would like to use it, it should be glowing amber.
If you can, try adding birchwood to the BBQ, it adds a really great smoky flavour to the lamb.
Place a cast iron pan onto the BBQ to heat up.
Score the lamb fat making sure you go all the way through to the meat. This will allow the grease to escape and render away when cooking.
Season the lamb with plenty of salt and pepper, add to the pan, fat side down, and cook for 3 minutes, make sure you keep the meat moving to stop it from sticking to the pan.
Repeat this on all sides until all the meat is sealed. Place back on the fat side and cook for a further 2 minutes until dark and caramelised.
Place three layers of tin foil inside the pan, sitting the lamb on top, easing the contact heat. Cook for 7 minutes for then remove from the heat. Make sure you rest the meat for as long as you cooked it, giving the meat time to relax and allow the juices to redistribute and reabsorb.
Place the lamb onto the griddle of the BBQ for 1 minute, turning continuously. Placing the lamb on the griddle will give an extra depth of smoky flavour to the meat.
Wipe clean and place the pan onto the BBQ, return the lamb to the pan once ‘red-hot’, then add the lemon zest and ½ jar of Rosebud Mint Jelly. Please be careful at this stage, the Mint Jelly is likely to bubble and spit, so keep a bit of distance and use a pair of tongues to turn the lamb and glaze in the mint jelly.