BBQ lamb and Hasselback potatoes

Place the fresh leg of lamb, never frozen, on the BBQ roast support and season it with salt and pepper. Meanwhile, let's prepare a marinade with:

• extra virgin olive oil
• mustard
• chopped thyme
• crushed garlic

Hasselback potatoes

We wash the Hasselback potatoes, present in Swedish cuisine and cooked for the first time in the Stockholm restaurant Hasselbacken, (from which they take their name) leaving the skin attached to them and making deep incisions at a distance of about 3 mm each on the other hand without ever getting to the bottom (like an accordion).

Let's prepare a mixture of:

• butter
• garlic
• paprika
• finely chopped rosemary
• salt and pepper to taste

Let's penetrate the mixture with your hands between the cracks in the potatoes. Let's place them on the grill and they will be cooked when they have a tasty crust and a soft heart.

In the meantime, let the leg of lamb cook over moderate and indirect heat for about 90 minutes.

Serve hot, even if we can prepare the potatoes the day before, reheating them before serving them as a side dish!