Ingredients

• 85g (1/4 cup) plum jam
• 1 tablespoon fresh orange juice
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons chopped fresh thyme
• 2kg leg of lamb
• Steamed Baby Cream Delight potatoes, to serve (see note)
• Olive oil, to serve
• Chopped fresh thyme, extra, to serve
• Steamed green round beans, to serve

Method

• Step 1 Preheat an enclosed barbecue to 200°C. Place a wire rack in a foil barbecue tray.
• Step 2 Combine the jam, orange juice, mustard and thyme in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the jam melts and the mixture is well combined.
• Step 3 Place lamb on the wire rack. Brush with the jam mixture, reserving one-third of the mixture for basting. Insert a meat thermometer, if using.
• Step 4 Place the tray in the centre of the barbecue. Switch off the burners located under the tray and switch the burners on either side to low. Close the barbecue.
• Step 5 Roast, brushing every half hour with the reserved jam mixture, for 1 1/2 hours or until the meat thermometer reads medium or until lamb is cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
• Step 6 Place the potatoes in a bowl. Drizzle with oil and sprinkle with extra thyme. Slice the lamb. Serve with potatoes and green round beans.