Sunshine and butterflies

For the first time this summer I have been able to really enjoy my garden. As a student of ecology in the past butterflies and moths have always fascinated me. They are easy to tell apart by the way, butterfiles have straight antennae and moths have antennae that look like feathers, but please don't squash then just to get a close up view it really is not that important.

So out comes the sun and hopefully out come the butterflies. Not to worry if they don't as my most favourite butterfly of all comes courtesy of lambs. As I type the faintest whiff of garlic and lemon still linger on my fingers. My butterflied leg of lamb marinades itself gently in the fridge waiting to offer itself up on the altar of sun worship that is the gas barbecue. I butterfly the lamb legs myself for no other reason than I enjoy wielding a very sharp knife and I get a real sense of achievement if I get the bone out without making the kitchen resemble Hannibal Lecter's house. If you don't like the idea of wrestling raw meat, are fond of your fingers or would rather just pay someone else to do the job then fine.

Marinade your lamb for at least two hours in lemon juice, yogurt, garlic and harissa paste if you like things spicy. Heat your barbie up as high as it will go, whack on the lamb, turn the barbecue down a bit and cook for 25 minutes turning over to prevent the meat catching too much. The outside should be seared but not burnt to a cinder and the inside should be pink. Rest for at least 10 minutes and serve with cous cous, tomato and mint salad, flat breads and a large glass of wine. What a beautiful butterfly!