BUTTERFLIED LEG OF LAMB ON THE GRILL

Steps:

• Open leg of lamb out butterfly style and place in large glass (non-reactive) pan. Peel garlic cloves and cut in half length-wise. Make slits in thicker parts of lamb leg and insert the garlic. Squeeze juice from lemons over lamb and scatter the lemon halves over the meat. Bruise 4 rosemary sprigs to release oils and place under meat. Cover with plastic wrap and leave in refrigerator at least 2 hours and not more than 6 hours, turning 2 or 3 times. Heat outdoor grill until temperature gauge reads "high". Sear both sides of the lamb (5 mins each side) then lower heat to medium and cover grill. Turn every 10 to 15 mins. Lamb should be cooked in 30 to 40 mins. If you have nothing else to do, baste with more lemon juice after turning. Rest 10 mins before carving. Serve with grilled veges (tomato, eggplant, zucchini, onion), warm crusty bread, a mesclun salad and a New Zealand Pinot Noir.