Cutting the lamb into steaks allows each person to have it cooked to their liking. And it looks lovely on the plate if sliced before serving. This recipe was adapted from one I tried in the south of France after the cruise finished.

Ingredients

• 1 3-pound (1.5-kilogram) boneless lamb leg, butterflied
• 2 tablespoons chopped basil
• 2 tablespoons chopped fresh coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chopped garlic
• ¼ cup olive oil
• Salt and freshly ground pepper
• Tomato coriander vinaigrette:
• 2 cups chopped tomatoes
• 1 teaspoon cracked coriander seeds
• 1 teaspoon chopped garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon minced fresh chili pepper
• 2 tablespoons chopped basil
• 2 tablespoons chopped fresh coriander

Method

Spread lamb leg flat and cut in half through the width. Cut each half into three pieces. Combine basil, fresh coriander, cumin, ground coriander, garlic and 2 tablespoons olive oil and spread over lamb slices. Marinate for 1 hour.

Preheat grill to high. Season lamb with salt and pepper. Grill lamb for about 8 to 10 minutes a side or until pink. Let rest for 5 minutes before slicing.

Whisk together vinaigrette ingredients and season to taste with salt and pepper. Slice lamb and top with a little vinaigrette. Serves 6.