Method

1. Firstly get your butcher to bone out your leg of lamb and flatten slightly.
   
2. Crush 2 cloves of garlic, chop the rosemary and add to 20ml of oil. Add the ginger, all spice, soy and chilli. Now add pepper to taste. Make slashes into the lamb then rub this marinade all over the lamb and leave in the fridge for 3 days.
   
3. Use 30ml of oil to lightly sauté the shallots until tender, add the cherry tomatoes and cook until the skins start to blister, then leave to cool.
   
4. Chop the parsley and tarragon and add this to the washed roquette. Now add the shallot. Add the chick peas and season to taste. (Remember to mix only 30 minutes before serving as the roquette will wilt).
   
5. Serve in a rustic style salad bowl.
   
6. To cook the lamb, place onto a barbeque on a low heat and preferably use a barbeque with a lid to act as an oven. Keep turning and cook pink or to your liking. If you do not have a barbeque with a lid, roast the lamb through the oven first, then transfer to the grill to crisp.