Butterflied Lamb with Rosemary

Fold in sides and shank end of meat to make an evenly thick roast, held in shape with two long metal skewers passed crosswise through meat. Make incisions into fat and meat surfaces and insert garlic slivers and small brackets of rosemary leaves. Mix remaining ingredients in a shallow dish, add lamb and turn it to coat with marinade. Cover and leave at room temperature for 1-2 hours, or refrigerate for several hours, turning occasionally.

Drain lamb and reserve marinade. Place lamb on lightly oiled grill of preheated barbecue, directly above drip pan. Roast indirect, hood down, for 1 1/2-2 hours until cooked to taste. Turn occasionally during cooking, brushing with reserved marinade.

When cooked to taste, remove to a platter and cover loosely with foil. Leave 10 minutes, remove skewers and slice to serve. If desired, fat can be drained from drip pan and the remaining marinade added with some hot stock. Stir to dissolve browned juices, place over direct heat and bring to the boil. Strain into a sauceboat and serve with the lamb.