Honey-Glazed Lamb Extravaganza

In a large bowl, mix together all the ingredients for the lamb marinade. Add the leg of scored lamb, ensuring it’s fully coated. Cover and refrigerate for at least 6 hours, preferably overnight

For the gremolata, combine all the ingredients in another bowl. Mix well and refrigerate until ready to serve.

Slice the aubergines lengthwise, about 1/2-inch thick. Brush the slices with olive oil, season with salt and pepper, and set aside until you’re ready to grill.

Remove the lamb from the fridge and allow it to come to room temperature for about an hour before you start cooking.

Fire up the Everdure Hub II. Place the charcoal on the stainless steel insert and press the ignition button. Within approximately 10 minutes, the charcoal will be glowing hot and starting to develop a layer of ash. Once it’s completely covered with white ash, spread it out gently to one side, directly under where you’ll place the lamb on the rotisserie, and add more charcoal on top and around the existing layer. Gradually continue this process until you have the desired amount of fuel in the tray.

Attach the lamb to the rotisserie rod and secure it.

Start the rotisserie and cook the lamb for approximately 2.5-3 hours, or until the internal temperature reaches 60-65°C for medium-rare or 70-75°C for medium.

While the lamb is cooking, rinse the quinoa under cold water until the water runs clear. Cook the quinoa on the grilling area of your Everdure Hub II using a heatproof pan. Add the water or stock, cover, and let it simmer until the quinoa is cooked and fluffy. Move the quinoa to the warming cupboard to keep it warm.

At the same time, slice your vegetables and toss them in a bit of olive oil, salt, and pepper. If the pieces are large enough to not fall through the grill grates, you can place them directly on the grill over the coals. Cook them until they’re tender and lightly caramelized. If the pieces are smaller, use a grill basket or a heatproof pan. Once they’re done, move the vegetables to the warming cupboard to keep them warm.

While the lamb is still cooking, grill the aubergine slices on the direct grilling area for about 3-4 minutes per side, until they have nice grill marks and are tender. Move the grilled aubergines to the warming cupboard to keep them warm.

Once the lamb is cooked to your preferred doneness, move it to an oven tray, cover it loosely with foil, and let it rest for about 20-30 minutes before carving.

Combine the cooked and cooled quinoa with the roasted vegetables, add the fresh basil, a squeeze of lemon juice, and a drizzle of olive oil. Mix well.

Lay out the grilled aubergine slices on a plate and sprinkle the crumbled feta cheese, pomegranate seeds, and fresh parsley on top.

Slice the rested lamb and serve it with a dollop of the pomegranate-coriander gremolata. Serve the grilled aubergines and quinoa salad on the side. Enjoy your delicious and impressive meal!