Method

• 1.
  Finely chop 4 garlic cloves and mix with the oil and lemon juice in a ceramic or glass dish large enough to hold lamb. Add lamb and massage oil mixture into meat so it is well coated. Cover with plastic wrapand marinate in the fridge for at least 4 hours, preferably overnight, turning once.
• 2.
  Remove meat from fridge 30 minutes before cooking (about 1 1/2 hours before you plan to eat it). Remove meat from the marinade and pat dry with paper towel. Discard marinade.
• 3.
  Slice remaining 4 garlic cloves into thin slivers. Using a sharp knife, pierce meat and insert a sliver into each shallow slit. Rub each slit with a little coffee (this will enhance the flavour of the lamb).
• 4.
  Preheat barbecue grill to medium. Cook lamb, skin-side down, for 5-8 minutes until lightly charred and crisp, then turn and cook for a further 5 minutes. Reduce heat to medium-low and transfer lamb to one side of the direct heat (or the hanging basket, if you have one). Continue to cook for a further 30-35 minutes for pink, or until done to your liking (this will vary depending on the thickness of the lamb.
• 5.
  Transfer to a carving board, then cover with foil. Set aside to rest for at least 40 minutes. This lamb is fine served warm.
• 6.
  Meanwhile, for the dressing, mix the cooled pureed beetroot and yoghurt together in a bowl. Crumble in the feta, then stir until well combined and the dressing is a thick, dolloping consistency. Stir in lemon juice to taste, then season to taste with sea salt and pepper.
• 7.
  Once the lamb has rested, thickly slice and divide among plates. Top with a dollop of the beetroot dressing, season with sea salt flakes, then garnish with dill sprigs and serve with lemon wedges and roasted potatoes or crusty bread, if desired.