Chilli and mustard crusted leg of lamb - a quick and easy way to feed a crowd. Save time on marinating your meat - just rub on this mustard mix and let it crust up over the coals.

This recipe uses butterflied leg of lamb, which has had its bone removed and then been opened flat. It's easy enough to do it yourself but a lot easier to ask your butcher to do it for you.

This is fabolous served with Charred Coucous Pepper Cups.

This recipe is from the Ainsley's Big Cook Out by the BBC.

Serves: 10

Preparation: 15 minutes

Cooking: 40 minutes.

• 3 tablespoons Dijon mustard
• 1 tablespoon plain flour
• 1 tablespoon soy sauce
• 1 tablespoon hot chilli sauce
• 1 tablespoon olive oil
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon feshly gound black pepper
• 2kg (4.5 ib) butterflied leg of lamb

1. Mix together the mustard, flour, soy sauce, chilli sauce, olive oil, rosemary, salt and pepper to make a smooth paste.

2. Smear the paste all over the lamb, then cook over medium coals for 40 minutes until crusty and browned on the surface but still a little pink on the centre.