Honey Lemon Spatchcock

Ingredients
2 spatchcock, halved
360gm honey
2 teaspoons Dijon mustard
4 thin slices of lemon
oil (preferably light olive)
juice of 1 lemon
½ teaspoon salt

Instructions
Pre-heat oven to medium and lightly brush baking dish with oil.
Arrange spatchcock halves, skin side down, in the baking dish.
Brush the cut side of the birds with oil and grill at the furthest point from the heat for 10-15 minutes.
Brush the birds with oil again, if necessary.

Mix honey with lemon juice, mustard and salt.
Brush the cooked sides of the spatchcocks liberally with honey mixture, turn them skin side up, and grill for 5 minutes or until golden brown. Baste with honey sauce and cook for 5-10 minutes, until tender. The juices should run clear when the birds are pierced with a skewer. Serve garnished with the slices of lemon.

Compliments of your friendly Independent Butcher shop