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1
Using a sharp knife, slice lamb through centre, taking care not to cut all the way through.
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2
Remove and discard bone and then cut off any remaining fat and discard (or just buy boneless).
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3
Make a few small slashes on each side of the lamb and then place the lamb in a large shallow dish.
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4
Put oregano, garlic, chillie, lemon juice and white wine vinegar in a small bowl and whisk to combine.
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5
Pour over the lamb and into each side, cover and put in the fridge for 2 hours to marinate.
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6
Preheat a barbecue with lid to medium.
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7
Drain marinade from lamb and discard the marinade.
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8
Put lamb skin side down in a medium metal roasting pan and put on the barbecue plate and close lid.
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9
Cook for 10 minutes and then reduce heat to medium-low and close lid and cook turning once for a further 30 minutes to medium or until cooked to your liking.
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10
Transfer to a carving tray and cover and set aside for 15 minutes to rest.
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11
Corn and Parmesan Salad - Meanwhile wrap the corncob in foil and put on the barbecue plate, close the lid and cook turning once for 20 minutes and then set aside for 10 minutes to cool.
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12
Using a sharp knife, cut kernels off corncob.
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13
Put salad leaves, carrotm walnuts and corn in a large bowl and toss to combine.
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14
Put the balasamic vinegar, lemon juice and mustard in a small bowl and season with pepper and whisk to combine.
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15
Pour over the salad and toss to combine and then top with parmesan shavings.
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16
Carve the lamb and divide between plates and serve with the salad and the bread of choice.
