Deb Cameron

Method:

A boned leg of lamb which has been marinated in olive oil, garlic and chopped rosemary leaves. Barbecue on a hot BBQ with lid closed for 20 minutes. Rest for 15 mins keeping warm.

Carve and squeeze the juice of 2 lemons all over the meat. Serve with roasted potatoes and salad. Save juices to pour over meat. Delicious!