Chris Allen's Barbecued Butterfly Leg of Lamb – Donnybrook Fair

Ingredients

• Extra virgin olive oil for brushing
• 1 butterfly leg of lamb (about 1.5–2 kg)
• 2 tbsp sweep paprika
• 1 tbsp chilli flakes
• 1 tbsp smoked sea salt
• 4 sprigs of rosemary, chopped
• 450g sprouting or tenderstem broccoli
• 2 corn cobs
• 60g pomegranate seeds
• 300ml freshly squeezed orange juice
• 20g honey
• 3 tablespoons pomegranate molasses
• 1 cinnamon stick
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• 1 sprig of rosemary
• 1 tbsp corn starch (cornflour)
• 1 tbsp chopped mint