INGREDIENTS

1 butterflied boneless leg or shoulder of lamb

MARINADE

Combine the following:
2 Tbsp. oil
3 garlic cloves, peeled and crushed
I tsp grated fresh ginger or 2 tsp ground ginger
1 Tbsp. teriyaki marinade or light soy sauce
rind and juice from 2 lemons
1 Tbsp. hoisin sauce [optional]

METHOD

Lay butterflied lamb out flat, boned surface uppermost. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg or shoulder, leaving a 5mm fat border on the skin side.

Marinate the prepared lamb for 2-3 hours in a cool place, or cover and refrigerate overnight [remember to remove from fridge 2 hours before cooking].

Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and allow to stand 10-15 minutes, covered in a warm place, before carving.

Serve with your favourite barbecued vegetables

e.g. capsicums, courgette, onions, eggplant, mushrooms etc, freshly baked bread, potatoes and a salad.